Artichoke Mushroom Lasagna

I don't think I've ever been so behind on posting recipes before...I like to get them up here as soon as I make them. But life has been SO busy that it just has been low on the priority list. This lasagna was a hit though...even with Mike who is not a big pasta (or meatless dish) fan. In fact, he even had leftovers of it the next day...and he's not a leftovers guy either, so that says TONS!!! I used gluten-free noodles and loved it! (recipe from Taste of Home apr/may 2011)

Ingredients:
* 1 pound sliced baby portobello mushrooms
* 2 tablespoons butter
* 3 garlic cloves, minced
* 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
* 1 cup chardonnay or other white wine (used white cooking wine)
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
SAUCE:
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour (I used cornstarch)
* 3-1/2 cups 2% milk
* 2-1/2 cups shredded Parmesan cheese
* 1 cup chardonnay or other white wine
ASSEMBLY:
* 9 no-cook lasagna noodles (I used gluten-free and cooked them before assembly)
* 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions
* In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
* For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.
* Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
* Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.