While I love meat, I really do think that vegetarians very often get the better meal. Just look at this Artichoke Mushroom Lasagna https://bit.ly/2sDulZ0 – doesn’t it just make your mouth water? And forget about it serving 12 – I’d freeze it in slices and eat for weeks! #lasagna #makeahead #vegetarian #filling #artichokes #realmeneatmushrooms

Artichoke Mushroom Lasagna

Serves 12



450g sliced Portabellini mushrooms

2tbsp butter

3 garlic cloves, minced

2x400g tins artichoke hearts, rinsed, drained and chopped

1 cup Chardonnay or other white wine

¼tsp salt

¼tsp pepper


¼ cup butter, cubed

¼ cup flour

3½ cups skim milk

2½ cups grated Parmesan cheese

1 cup Chardonnay or other white wine


9 fresh lasagna sheets

4 cups grated Mozzarella cheese, divided



1 Preheat oven to 175°C. In a large skillet, sauté mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid has evaporated.

2 For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine.

3 Spread 1 cup sauce into a greased 33x23cm baking dish. Layer with three lasagna sheets, 1⅔ cups sauce, 1 cup Mozzarella and 1⅓ cups artichoke mixture. Repeat layers twice.

4 Cover and bake for 45 minutes. Sprinkle with remaining Mozzarella cheese. Bake, uncovered, 15-20 minutes, or until cheese is melted. Let stand 15 minutes before cutting.