EF Recipes

Filler:
1/4 Stick Unsalted Butter
1 LB Sliced Button Mushrooms
4 Cloves Garlic, Chopped
16 oz Artichoke Hearts, Chopped
1 Cup Dry Vermouth

Bechamel:
5 TB Butter
5 TB Flour
5 Cups Whole Milk
8 Oz Parmesan Cheese (Shredded, not grated)
1/4 TSP Freshly Ground Nutmeg

Other Necessities:
9 OZ Package No-Boil Lasagna Noodles
1 LB Shredded Mozzarella Cheese

Saute sliced mushrooms in 1/4 stick of butter on medium heat until mushrooms give up their liquid.
Add artichokes and 1 cup vermouth, and continue cooking on medium until the the vermouth evaporates, approximately 10 minutes.
Add salt and pepper to taste.

Melt 5TB butter in a sauce pan over medium heat, and whisk in 5TB flour.
Continue whisking for 60 seconds, to cook the raw flavor out of the roux.
Whisk in milk, 1 cup at a time, then continue to whisk occasionally.
When mixture is ready to season, it will have thickened enough to coat the back of a spoon.
Add 4 oz parmesan cheese, 1/4 tsp freshly grated nutmeg, and salt and pepper to taste.

In a 13×9 pan, spread a small amount of the bechamel mixture, to coat.
Add a layer of noodles, then a quarter of the vegetable filler.
Top with 1/4 of the remaining bechamel mixture, and 1 oz parmesan cheese.
Repeat the last two steps until you are out of noodles, bechamel, filler, and cheese.
Top lasagna with 1 LB Mozzarella cheese.
Cover lasagna with foil.

Preheat oven to 350F, and bake for 1 hour.
Remove aluminum foil and increase temperature to 425F.
Bake for another 10 minutes, or until the cheese obtains a golden crust.