Name: Artichoke and Mushroom Lasagna
Yield: 8 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 pound mushrooms, sliced; 3 garlic cloves, minced; 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped; 1 cup dry vermouth; 4 1/2 tablespoons butter; 4 1/2 tablespoons all purpose flour; 4 1/2 cups whole milk; 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces); Ground nutmeg; 1 9-ounce package oven-ready (no-boil) lasagna noodles; 1 pound whole-milk mozzarella cheese, thinly sliced

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