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Filling
2 Tablespoons Butter
1 lb Mushrooms, sliced
3 Cloves Garlic, minced
2 (8 ounce) packages frozen Artichoke Hearts, thawed,coarsely chopped
1 cup dry Vermouth
Bechamel Sauce
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 lb Whole-Milk Mozzarella Cheese, thinly sliced
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For filling:Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper. For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg. Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
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