2 tablespoons butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped or canned
1 cup white wine
4 ½ tablespoons butter
4 ½ tablespoons all purpose flour
4 ½ cups milk
2 ½ cups freshly grated Parmesan cheese (about 71/2 ounces)
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound milk mozzarella cheese, thinly sliced
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 white wine. 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 heat. Add flour and stir 1 minute. Gradually whisk in milk, reduce heat to medium and simmer until sauce thickens and lightly coasts a spoon. This takes about 20 minutes. Stir in 1 ½ cups Parmesan cheese. Season to taste with salt, pepper and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13 x 9 inch baking dish. Top with enough noodles to cover bottom of dish. Spread ¼ of artichoke mixture over this. Spoon 2/3 cup béchamel sauce over. Top this with ¼ of mozzarella cheese. 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 (to this point it can be prepared 1 day ahead, cover with foil and refrigerate).
Preheat oven to 350 degrees. Bake lasagna covered with foil for 1 hour (or if chilled 1 hour 15 minutes). Remove foil; increase temperature to 450 degrees, and bake until golden on top, about 10 minutes longer.