Make Now, Eat Later: Artichoke and Mushroom Lasagna

September 22, 2013 8:59:31 AM PDT
A lesson on how to skip the takeout and processed foods in favor of ready-made dishes you can actually prepare ahead of time.

Katie Wojciechowski, Chef Instructor at Marcel's Culinary Experience, a gourmet store and recreational cooking school in downtown Glen Ellyn, came into our ABC7 studio to show us what dishes you can "make now, eat later." You can also learn more tricks in a class at Marcel's.

Make Now, Eat Later Class
October 2, 2013
12:30 p.m. - 2 p.m.
Marcel's Culinary Experience
490 N. Main St.
Glen Ellyn
Admission: $35
Space is limited

Chef Katie's Recipe: Artichoke and Mushroom Lasagna

7 T. butter, divided
1 lb. mushrooms, sliced
3 cloves garlic, minced
16 oz. marinated artichoke hearts, drained
1 c. dry white wine
5 T. flour
4 c. whole milk
2 c. grated parmesan cheese, divided
Pinch of nutmeg
8 oz. fresh mozzarella cheese, thinly sliced
9 no-boil lasagna noodles

Melt 2 T. butter in a sauté pan. Add the mushrooms and garlic; cook until mushrooms release their juices, about 8 minutes. Add artichokes and wine; cook until most of the liquid is absorbed. Season with salt and pepper and set aside.

Melt remaining butter in a saucepan. Add flour and stir about 1 minute. Gradually whisk in milk. Reduce heat to a simmer until the sauce begins to thicken, about 20 minutes. Stir in 1½ cups of the grated parmesan cheese. Season with salt, pepper and nutmeg.

In a 9 by 13 baking dish, spoon about 1/3 cup of the sauce over the bottom. Lay three noodles over the sauce and spoon some of the mushroom filling over the noodles, next spoon over some of the sauce, top with sliced mozzarella and sprinkle with some of the remaining parmesan. Repeat this step with the two remaining layers ending with noodles and sauce and a sprinkle of parmesan.

To bake immediately: Cover with foil and bake in a preheated 350-degree oven for about 45 minutes. Remove foil and bake an additional 15 minutes or until browned and bubbly.

To freeze: Wrap in plastic wrap, then foil (or place in a large plastic zip-lock bag.) Store in the freezer up to 8 weeks.

To serve: Defrost in the refrigerator overnight. Remove plastic wrap and bake, covered with foil, in a preheated 350-degree oven for about 45 minutes. Uncover, then bake an additional 15 minutes.

Note: The frozen lasagna can also be baked, without defrosting, in a preheated 350-degree oven, covered, for 1 hour. Uncover, then bake an additional 15 minutes.

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