Artichoke Mushroom Lasagna

1 lb sliced baby portobella mushrooms
2 Tbsp butter
3 garlic cloves, minced
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine (I used chardonnay)
1/4 tsp salt
1/4 tsp pepper

Sauce:
1/4 cup butter, cubed
1/4 all-purpose flour
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
4 cups (16 oz) shredded part-skim mozzarella cheese, divided

1. 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.
2. 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.
3. 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 degrees 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.