Ingredients:
For one 9 X 12 casserole
1 quart béchamel sauce, light cream 'white' sauce
1 quart 'Mom's' Basil Red Sauce
1 pound cooked, reserved curly lasagna noodles or 4 pasta sheets, 9X12 in size
1 pint oven braised artichoke hearts, in 1 teaspoon fresh minced garlic, 1 teaspoon fresh parsley, 1 Tablespoon olive oil and 1 teaspoon fresh lemon, salt to taste
1 pint sliced Portobello mushrooms sautéed in 2 Tablespoons olive oil, 2 teaspoons fresh minced garlic, 1 teaspoon fresh parsley, salt to taste
1 cup shredded Gruyere cheese or good quality Swiss
1 cup shredded or Asiago Cheese or good quality Swiss cheese
1 cup, 8 ounces sliced provolone cheese
Chopped parsley for garnish
Preparation:
Combine the two sauces to create Sauce Aurora, a lite cream tomato sauce
Braise the artichokes in a preheated 375 degree oven for 10 minutes
In a sauté pan, sauté the sliced mushrooms in olive oil, garlic, salt and parsley for 10 minutes until tender but firm, taste for seasoning
Boil the noodles or pasta sheets in salted water (to taste) pull, drain, cool and toss or spread with olive oil (for seasoning and non-stick)
Shred and slice the cheeses and reserve
To assemble the lasagna, select a 9X12 casserole or approximate size
Spread 1 ladle of the sauce Aurora on the bottom of the casserole
Add 1 cup sautéed mushrooms to the bottom layer
Top with the two shredded and the sliced cheeses
Top with sauce and another sheet of pasta, ladel of sauce
Add 1 cup braised artichoke hearts
Top with the three cheeses, sliced on top, the sauce
Continue layering by repeating the ingredients in the same fashion
Finish with a final layer of lasagna, garnish with sauce and the cheeses
Cover and bake in a preheated 350 degree oven for 35 minutes or until the lasagna bubbles
Pull, allow to set 10 minutes before serving, garnish with cheese and parsley
Bon Apetito!
Love and Garlic, Nancy V Celebrating Spring & Artichokes
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