For the second course, I went for something yummy, cheesy and super garlicky. This turned out to be a lot more work than I was expecting, but it was so good.
Artichoke Mushroom Lasagna
2 whole garlic cloves
1 cup heavy cream
1/2 cup white wine
1/4 cup finely grated parmesan cheese
2 tablespoons herbes de provonce
dash of nutmeg
salt and pepper to taste
1 cup sliced portobello mushrooms, diced
1/2 dried wild mushrooms
1 large leek, sliced finely
2 jars marinated artichoke hearts, drained and chopped
3 tablespoons butter
2 boxes of lasagna pasta
2 cups grated mozzarella
Boil one cup of water and add to dried mushrooms, let sit for about a half hour while they rehydrate. Drain liquid and save fluid pasta sauce.
Sauté leeks and portobellos in butter. Chop hydrated wild mushrooms and add to mixture, add artichokes, mix well and set aside.
Preheat oven to 450. Cut the tops off the garlic cloves, drizzle with olive oil and brush or use hands to coat the clove completely. Place on a cookie sheet or loosely wrap in foil. Roast until golden and caramelized. Let cool and remove cloves, you can squeeze the head and most of the garlic will come out.
In a saucepan, add garlic and wine and allow wine to reduce by half. After wine has reduced, add the remaining sauce ingredients and whisk well until incorporated.
Boil a large pot of water, drizzle a little olive oil in the water and add pasta, cook for a few minutes, pasta should be al dente. Drain and let cool.
Assemble lasagna, layering pasta, cheese, sauce and filling. Cover top with more cheese and bake at 350 until golden and bubbly.