Artichoke lasagna: so many layers of goodness!

Artichoke lasagna: so many layers of goodness!
  • Preparation time 20 Min.
  • Cooking time 45 Min.
  • Difficulty Difficult
  • Portions 4
  • Calories per Serving 650
  • Type of plate Italian

Artichoke lasagna is a refined, vegetarian variation of the classic Italian pasta dish, perfect for celebrating the flavors of the season. Layers of fresh egg pasta alternate with a creamy béchamel sauce, sautéed artichokes and stringy cheese for a soft, enveloping and flavor-packed result.

Ideal for a Sunday lunch, special occasion or elegant dinner, artichoke lasagna conquers with its simplicity and delicacy. Discover the full recipe and all the tricks for making a vegetarian dish that everyone agrees on.

Ingredients

400gr Egg Lasagne
6 Artichokes
q.b. of Extra Virgin Olive Oil
100gr Provola cheese
400ml of Béchamel
200gr grated Parmesan cheese
q.b. Parsley
2 cloves of garlic
to taste Salt

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Instructions

1. Clean the artichokes and soak them in water and lemon.

2. Place EVO oil, parsley, salt and two cloves of garlic in a pan. When garlic has browned, add artichokes and half a cup of water, allowing to cook until artichokes are soft.

3. Lightly oil the bottom of a baking dish. Lay a layer of pasta on the bottom and add the artichokes, béchamel sauce, shredded provolone and a sprinkling of Parmesan cheese.

4. Continue overlapping layers, finishing the last one with béchamel and parmesan.

5. Bake the lasagna in a preheated oven at 200°C for about 30 minutes (for a golden effect, leave a few minutes in grill mode).

6. Bake and serve after about 10 to 15 minutes.

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Buy Ingredients

  • Classic

    Classic

    Classic

    Da €11,20 €10,64 per Bottiglia
    1L format
  • PDO Selection Umbria

    PDO Selection Umbria

    PDO Selection Umbria

    Da €13,30 €12,64 per Bottiglia
    500ml format
Buy Ingredients

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