Carasau Lasagna with Artichokes and Ricotta is a simple and delicate recipe, yet very good and tasty. Pane Carasau is a typical Sardinian bread made from durum wheat semolina, a bread with very ancient origins, its preparation was a true family ritual. Thanks to its consistency, a very thin and crispy sheet, it lends itself to various preparations in the kitchen, not only to be consumed as a bread substitute, and this Carasau lasagna with Artichokes and Ricotta is proof of that.
For this recipe, I used a 9.5-inch pan, but you can divide the ingredients into two smaller pans depending on the size of your fryer or use the oven.
With Carasau, you can also prepare snacks like those with the flatbread Flatbread Snack in air fryer… but we’ll see that another time, now let’s go prepare this delicious lasagna.
If you want to discover other of my first courses click on the links below:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: for a 9.5-inch pan
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Ingredients to prepare Carasau Lasagna with Artichokes and Ricotta
- 4 artichokes
- 10.5 oz sheep ricotta
- 2.5 oz pecorino (Sardinian or Roman)
- 2 tbsps pecorino (grated)
- 1 clove garlic (or 2 small ones)
- to taste chopped parsley (fresh)
- extra virgin olive oil
- to taste salt and pepper
- 4 sheets pane carasau (or 5 sheets depending on the size of the bread)
Tools
- 1 Pan
- 2 Bowls
- 1 Knife
- 1 Cutting Board
- 1 Baking Pan
- 1 Air Fryer
Steps
How to prepare the artichokes
Start by cleaning the artichokes, trim off the thorns and remove the outer leaves, the tougher ones
Also remove the choke and as you prepare them, place them in a bowl with water and lemon to prevent them from turning black
After cleaning them, slice them thinly
Heat the EVO oil with the garlic clove or two small ones
add the artichokes, salt, and pepper and let them season. Remove the garlic, cover with a lid, and cook for about 10 minutes, until the artichokes are softened
While they cook, wash and chop a bunch of parsley
Add the parsley to the artichokes once ready and set them aside
In a bowl, mix the ricotta with the 2 tbsps of pecorino, add some salt and pepper
Add the artichokes to the ricotta cream
Quickly moisten the sheets with lukewarm water and let them rest for 2 minutes
Grate the pecorino using a coarse-grater
Drizzle the bottom of the baking pan with some EVO oil
Cover the base of the pan with a sheet of bread
Add the ricotta with artichokes and the grated pecorino
Continue with the layers, finishing with the bread sheet and pecorino. Drizzle with some oil
Place the pan in the air fryer and cook at 356°F for 15 minutes using the bake or air fry program
The lasagna is ready, serve it hot
For this recipe, you can use either Roman or Sardinian pecorino. If using whole artichokes, you can also use the more tender part of the stem
FAQ (Questions and Answers)
Can I prepare it the day before?
Yes, you can prepare it, storing it in the refrigerator, covered with foil or wrap, and cook it when needed
Can I bake it in the oven?
You can bake it by preheating the oven to 356-374°F for 20-25 minutes until the surface is golden brown
