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Cafe Roka's artichoke and portobello mushroom lasagna

Date Added: 12/2/2014    Source: recipes.latimes.com

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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, medium dice
  • 1 pound portobello mushrooms, medium dice
  • 1 pound coarsely chopped spinach
  • 1/2 cup dry white wine
  • 4 cloves garlic, minced
  • 1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
  • Salt and pepper
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 4 1/2 cups milk
  • 1 1/2 cups grated Parmesan cheese
  • 1 (14-ounce) can diced tomatoes, drained
  • Ground nutmeg
  • 1 (9-ounce) box oven-ready lasagna sheets (no-boil style)
  • 1 pound grated whole milk mozzarella

View the full recipe at recipes.latimes.com

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