ARTICHOKE, SPINACH AND MUSHROOM LASAGNA Serves 6-9. Sauce: 4.5 tbs butter 4.5 tbs Wondra flour 4.5 c whole milk 7 oz grated parmesean, about 2.5 cups 16 oz frozen spinach Filling: 2 tbs olive oil 1 lb button or brown mushroom, sliced 1 large white onion, diced medium 4 med cloves garlic, minced or pressed 2 16 oz cans artichokes, medium, coarsley chopped 1 c dry vermouth 15 no-boil lasagna noodles, from a 9oz package 1 lb smoked mozzarella cheese, grated For the sauce: Bring the milk and butter to a slow boil. Slowly whisk in flour. Simmer for 10 minutes. Meanwhile, defrost spinach in a microwave. Add defrosted spinach and combine throughly. Return sauce to a simmer them remove from heat. Stir in 2/3 of the parmesean. Salt and pepper to taste. For the filling: In a large skillet over high heat, saute the mushrooms and onion n olive oil until the mushrooms lose their water and begin to brown, about 10 minutes. Add the garlic and saute for 30 seconds. Add the artichokes and vermouth and reduce heat to medium. Simmer until the vermouth evaporates, about 10 minutes. Salt and pepper to taste. To assemble: Preheat oven to 400F. Soak the noodles in warm water for 5-10 minutes before using. Set some of the mozzarella and sauce aside (or reserve while assembling) to top the lasagna with, about 1/2c of each. Spread 1/3 cup of the sauce over the bottom of a 13x9x2 baking dish. Top with three noodles. Spread 1/4 of the filling over the noodles, followed by 1/4 (aprox 2/3c) of the sauce and 1/4 of the mozzarella. Repeat 3 more times. Add last three noodles, reserved sauce, mozzarella and remaining parmesean. Conver with a greased sheet of aluminum foil and bake for 30 minutes. Remove foil and let bake until top begins to brown, about 10 minutes. Let lasagna rest for 10-15 minutes before slicing.