Artichoke & Mushroom Lasagna

We were having friends over for dinner and looking for a meatless dish since one of them was observing no meat on Fridays over Lent. We found this delicious artichoke and mushroom lasagna. It was pretty rich but oh so worth it. We had it with a spring greens salad with walnuts and pears and a vinaigrette dressing.

A lot of people in the comments on epicurious said to make more of the filling. I can see how that might be the case if you wanted a lot a lot of mushrooms and artichokes--but we followed the filling recipe to a t and it seemed fine. More wouldn't necessarily be bad, though. For the bechamel sauce we did add more parmesan cheese. Because cheese makes everything better.

Here's a picture of the finished product.