Nothing pleases a crowd like a hearty, melt in your mouth lasagna. This luscious lasagna has a cream based sauce that low carbohydrate dieters love. And it can be prepared with or without meat to customize it for vegetarians. Low fat dieters will have to be careful to practice portion control if they choose to eat this fairly high fat dish. For an additional lasagna recipe, see the video below: How to make Vegetable Lasagna – Video Recipe.
Check out Healthy fast food, ‘Thirty Minute Pasta: 100 Quick and Easy Recipes’ book review with sample recipes.
Hearty Artichoke and Mushroom Lasagna
1/4 stick butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 – 8 ounce packages frozen artichoke hearts, thawed, chopped
-Or- 2 cups fresh artichoke hearts, chopped
1 cup dry vermouth
Salt and pepper to taste
Optional: 1 cup cooked Italian sausage
For Béchamel Sauce:
4 1/2 tablespoons butter
4 1/2 tablespoons almond flour
Or all purpose flour
4 1/2 cups whole milk
1 1/2 cups fresh Parmesan cheese, grated
1 teaspoon ground nutmeg
1 9-ounce package Dreamfield’s low carbohydrate noodles, cooked and drained
OR oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
1 cup fresh Pecorino Romano cheese, grated
To make filling:
Melt butter in large skillet. Add mushrooms and garlic and sauté 5-7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, 8-10minutes. Season with salt and pepper.
To make béchamel sauce:
Melt butter in a medium saucepan. Add flour, stir about one minute. Gradually whisk in milk. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 20 minutes. Stir in Parmesan. Season to taste with salt, pepper and nutmeg.Preheat oven to 350 degrees. Spread 2/3 cup béchamel sauce over bottom 13 x 9 inch glass baking dish. Layer noodles over sauce. Spread 1/4 of artichoke mixture over noodles. Spoon 2/3 cup béchamel sauce over mixture. Top béchamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Romano cheese. Top with noodles. Repeat layering finishing with béchamel on top. Sprinkle with remaining Romano. Cover with foil and bake one hour. Remove foil. Increase temperature to 450 degrees. Bake until golden, about 10 minutes. Let dish set 10 minutes before serving.