Artichoke Lasagna with Walnut Béchamel is an alternative to the classic lasagna with ragù. A super creamy lasagna that will delight you at the first bite. The creamy walnut béchamel perfectly complements the delicate flavor of the artichokes, creating an irresistible flavor contrast. A dish that will amaze all your guests. If you are looking for a tasty and refined lasagna recipe, artichoke lasagna with walnut béchamel is the perfect choice! Of course, if you don’t like walnuts, you can simply omit them and use just the classic béchamel. If you like light lasagnas, also try these Tuna, Zucchini, and Cherry Tomato Lasagna
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 685.40 (Kcal)
- Carbohydrates 34.73 (g) of which sugars 6.68 (g)
- Proteins 31.66 (g)
- Fat 46.82 (g) of which saturated 23.38 (g)of which unsaturated 19.13 (g)
- Fibers 4.70 (g)
- Sodium 1,642.11 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 sheets egg lasagna (fresh)
- 14 oz mixed ground meat
- 5 artichokes
- 2 cloves garlic
- to taste salt
- 10.5 oz mozzarella
- 28 oz béchamel sauce
- 4 walnuts
- 2 oz grated Parmesan
Tools
- Hand Blender
- 2 Tea Towels
- 1 Frying Pan
Steps
In a non-stick pan, heat the extra virgin olive oil with a clove of garlic.
Add the artichokes, previously washed and cut into thin wedges. Cook for 15 minutes and set aside.
In the same pan, heat extra virgin olive oil and garlic, then add the ground meat.
Add salt and continue until fully cooked. Set aside.
Cut the mozzarella into pieces.
In a jug, combine the béchamel and walnuts.
Use the immersion blender to make a cream.
Blanch the pasta sheets for 1 minute
Drain and dry them with a tea towel
Start assembling the lasagna with a first layer of béchamel.
A sprinkle of Parmesan
Place the first lasagna sheet
More béchamel
Parmesan
Ground meat
Artichokes
Mozzarella
More béchamel
The second sheet
and continue the same way until reaching the 5th sheet and finish with béchamel
Parmesan and bake in a preheated fan oven at 356°F for 35 minutes
