Shelly's Recipe

WHITE LASAGNA

Category: Pasta - Baked

1 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
1/4 cup chicken broth
1 clove garlic, minced
Dash white pepper
1/2 medium onion, sliced into thin strips
2 cups sliced fresh mushrooms
1 tbsp olive oil
1 (14 1/2 oz) can artichoke hearts, drained and chopped
8 lasagna noodles,, cooked al dente, cut into thirds
1/2 cup shredded mozzarella cheese, divided
1 cup finely grated parmesan cheese, divided

Melt butter in a saucepan, stir in flour. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook, stirring constantly, until mixture is thickened. Stir in garlic and pepper. Saute onion and mushrooms in oil; stir in artichokes. Set aside.

Spread 1 1/2 tsp white sauce into 4 greased (2 cup) casseroles. Place 2 pieces of noodles in each dish. Top each with 1 tbsp white sauce, 2 tbsp artichoke mixture, a 1 tbsp mozzarella and 2 tbsp parmesan. Repeat layering until all ingredients are used up. Cover with foil; bake at 375 for 15 minutes. Remove foil, and bake 10 minutes or until lightly browned. Serves 4 NOTE: Freezes well.