rtichoke Lasagna (Italian Recipe with Béchamel Sauce)
Artichoke lasagna is a simple yet flavorful baked pasta dish.It's perfect for family Sundays, special dinners with guests, or even Easter lunch. Take advantage of artichoke season—when they are tender and full of flavor—to make this dish extra special!
Ingredients
- 6 artichokes
- 1 lemon
- 200 g Parmigiano Reggiano (- 2 1/4 cups, grated)
- 300 g mozzarella (- 10 oz)
- 3 tablespoons olive oil (- extra virgin)
- 2 cloves garlic
- salt (to taste)
- 12 lasagna sheets
- 500 ml milk (- ~2 cups, whole )
- 50 g unsalted butter (- 1.8 oz)
- 50 g flour (- 1.8 oz)
- 1/4 teaspoon salt
Instructions
- 1
--- Make the Bechamel Sauce ---
- 2
stir: In a saucepan, gently melt the butter over low heat. Gradually sift in the flour to prevent lumps from forming. Stir quickly with a whisk until you get a smooth, even mixture. This butter and flour mixture, known as roux, should have a light golden color.
- 3
add and mix: Warm the milk without letting it reach a boil. Gradually add it to the roux, stirring continuously with a whisk. Season with salt and a pinch of grated nutmeg to taste.
- 4
cook: Let it cook for about 10-15 minutes, stirring constantly, until it thickens. The sauce is ready when it coats the back of a wooden spoon. Set aside.
- 5
--- Clean and Cook the Artichokes ---
- 6
cut and remove: Start by preparing the artichokes. Remove the tough outer leaves and cut off the stem. Trim the outer edges, getting rid of any hard parts and the pointed tip.
- 7
Cut each artichoke in half and carefully scoop out the fuzzy inner part, also known as the "beard," along with any sharp thorns.
- 8
slice: As you clean them, immediately place the artichokes in a bowl of cold water with lemon juice. This prevents them from turning brown. Repeat this process for all the artichokes, then slice them thinly.
- 9
sauté: Heat the EVO Oil in a large frying pan over medium heat and add the parsley and the peeled garlic cloves. Sauté for 1 minute.
- 10
add and cook: Then add the sliced artichokes, salt to taste and ½ glass of water. Cover and cook for about 15-20 minutes, or until they become tender. Keep in mind that the exact cooking time may vary depending on the type of artichoke.
- 11
--- Make the Artichoke Cream ---
- 12
blend: Once the artichokes are cooked, take about ⅔ of them and blend them in a food processor until smooth and creamy.
- 13
mix: Transfer the artichoke cream to a bowl, then mix it with ⅔ of the béchamel sauce. Stir well until you get a smooth and even mixture.
- 14
--- Assemble the Lasagna ---
- 15
Spread 2-3 tablespoons of béchamel sauce on the bottom of a lasagna baking pan to prevent sticking.
- 16
add: Place two lasagna sheets on top, then spread a layer of artichoke cream over them. Add a few pieces of mozzarella and sprinkle some grated Parmigiano Reggiano.
- 17
Add another layer of lasagna sheets, then arrange some of the whole artichoke slices on top. Add more mozzarella and Parmigiano.
- 18
layer: Continue layering in this way, alternating creamy layers (with artichoke cream) and artichoke slice layers (with whole artichokes).
- 19
top: For the final layer, spread the remaining béchamel sauce evenly over the top and sprinkle with a generous amount of grated Parmigiano.
- 20
--- Bake the Lasagna ---
- 21
bake: Preheat the oven to 180°C (350°F). Bake the lasagna for 30 minutes, or until the top is golden brown and slightly crispy.
- 22
cool and serve: Once done, let it rest for about 10 minutes before serving. This helps the layers set and makes it easier to slice.
Cook it from the original
This recipe comes from recipesfromitaly.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on recipesfromitaly.com