1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
3 (15 ounce) cans artichoke hearts, coarsely chopped
1/2 cup dry white wine
Salt and pepper
3 cups Bechamel Sauce
1 cup grated Parmesan cheese, divided
12 dry lasagna noodles
8 ounce mozzarella cheese, thinly sliced
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg
Place butter and oil in a large skillet over medium heat. Add the garlic and
sauté 2-3 minutes or until garlic is just beginning to color. Add artichokes and
wine. Cook until liquid is evaporated. Stir in 3/4 cup of Parmesan cheese.
Remove from heat and set aside.
Prepare Bechamel sauce:
In a saucepan, melt the butter over medium heat. Remove from the heat, add
flour, stir to blend. Whisk in milk and cream. Return to heat. Stirring
constantly, bring to a boil. Reduce heat. Simmer 2-3 minutes. Stir in salt,
pepper, and nutmeg. Season with salt and pepper.
Cook lasagna noodle in boiling salted water for 10 minutes. Drain and rinse.
Lightly grease a 13 x 9-inch baking dish. Preheat oven to 350 degrees F.
Spread a thin layer of the sauce in the bottom of the dish. Arrange 3 lasagna
noodles lengthwise over the sauce. Layer one-quarter each of the artichokes,
sauce, and mozzarella over the noodles. Repeat the layers 3 more times.
Sprinkle top with the remaining Parmesan cheese. Cover with foil and bake for
40 minutes. Remove foil, increase oven temperature to 450 degrees F. Bake
an additional 10-15 minutes or until top begins to brown. Remove from oven
and allow to stand 10 minutes before serving.