Artichoke Mushroom Cannelloni Lasagna
Rolled Up Lasagna Noodles filled with artichokes, Mushrooms, Cheese


Instead of using pasta tubes I created this delicious artichoke mushroom cannelloni recipe using lasagna noodles rolled up with a filling of artichoke, mushroom and Parmesan cheese served over a cream sauce, a delicious cannelloni impressive First Course recipe for an elegant dinner party

Artichoke Mushroom Cannelloni Lasagna Appetizer

another recipe and photograph I created for my website
Peggy Bucholz at

Follow Fine Dinings Gourmet Recipes on Facebook

Prep Time: 30 min   Cook Time: 1 hr   Total Time: 1 hr 30 min   Servings: 2


1 tablespoon butter
1 artichoke bottom chopped fine
2 ounces wild mushrooms of your choice, thinly sliced
1 clove garlic, thinly sliced
1/4 cup leeks, white part only, thinly sliced
1/4 cup dry Vermouth wine
1/2 teaspoon dried Thyme leaves
Salt and pepper 3 garlic cloves unpeeled
2 teaspoons extra-virgin olive oil
1 teaspoon dry white wine
3/4 cup heavy cream
1/4 cup Parmesan cheese, finely grated
dash of freshly grated Nutmeg
1 (12-inch) lasagna noodle with fluted edge
1 tablespoon Fontina cheese coarsely grated
Arugula or spinach or basil leaves stacked, rolled, cut 1/4-inch thick
Lemon zest for top garnish
Balsamic vinegar glaze (available at Trader Joe's)


To make filling, in skillet with butter over medium high heat saute chopped artichoke bottom, thinly sliced mushrooms, 1 sliced garlic clove and leeks until tender. Add dry Vermouth; cook until all liquid is absorbed, season with salt and pepper. Remove mixture from heat, add thyme, cover and refrigerate if not using immediately. Can be made 1 day ahead, reheat before serving.

To make cream sauce, preheat oven to 400 degrees F. Enclose 3 unpeeled garlic cloves with extra-virgin olive oil in foil on ovenproof pan. Bake for 30 minutes. When cooled squeeze out pulp, mash with a fork and combine with dry white wine and heavy cream in a small saucepan over medium high heat. Cook until thickened and coats the back of a spoon. Remove from heat, stir in parmesan cheese, fresh nutmeg, salt and pepper. Cover and refrigerate if not using immediately. If sauce is too thick when ready to serve add more cream. can be made 1 day ahead, reheat before serving.

To prepare noodle, boil in salted water 20 to 30 minutes, they must be soft and pliable. Carefully rinse in cold water without tearing and drain
them. Cut in half crosswise making two 6-inch noodles. can be prepared ahead wrapped individually in plastic wrap refreshed in hot water before serving.

To serve, place cooked noodles on work surface, spread with 4 tablespoons filling leaving a 1/2-inch border on all sides, top with grated Fontina cheese and roll up the lasagna noodles. Spoon 2 tablespoons creamy roasted garlic sauce onto plates; place rolled up cannelloni lasagna seam side down on top the sauce. Garnish with
arugula and lemon zest or lime zest. Decorate plates with Balsamic vinegar glaze (see my photograph), any extra mushroom and serve this delicious artichoke cannelloni lasagna entree.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

Restaurant Reviews   About the Author

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001