Artichoke and Mushroom Lasagna

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 pound mushrooms, sliced
• 3 garlic cloves, minced
• 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
• 1 cup dry vermouth
• 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 pound whole-milk mozzarella cheese, thinly sliced

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