22 April 2014

Rich Artichoke and Mushroom Lasagna

Original recipe is from Martha Stewart

I've changed some things, like artichoke bottoms,  Added rosemary, 1 clove of garlic and instead of Parmesan cheese, I opted for old Dutch Edam cheese.

INGREDIENTS
·                                 1 1/2 pounds sliced cremini or button mushrooms
·                                 3 tablespoons extra-virgin olive oil
·                                 coarse salt and ground pepper
·                                 1 can drained  artichoke hearts
·                                 1 can drained artichoke bottoms
·                                 1  clove of garlic
·                                 1/4 teaspoon finely grated lemon zest
·                                 1/3 cup chopped fresh chives
·                                 1 1/2 teaspoons dried thyme
·                                 1 ½ teaspoons of dried rosemary
·                                 1 recipe Basic Bechamel Sauce
·                                 8 no-boil lasagna noodles
·                                 1 3/4 cups grated  old Edammer (3 1/4 ounces)
·                                  

DIRECTIONS

1.                    STEP 1

Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.

2.                    STEP 2

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, rosemary and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.

3.                    STEP 3

Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup old Edammer. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup old Edammer. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.


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