The LASAGNA WITH ROMAN ARTICHOKES AND SAUSAGE is a rich and tasty main course, a recipe to prepare easy and quick baked pasta.
There will be plenty of opportunities to bring these delicious lasagna with meat and vegetables to the table, perfect for more important lunches but also for everyday meals, because the preparation is really simple.
Serve and enjoy with the golden crust and the soft, creamy filling, the artichokes pair perfectly with the sausages. It might be that I love artichokes cooked in all ways, and in this recipe, they make the lasagna spectacular!
The simplicity of the recipe lies in the fact that we place the lasagna sheets in the tray raw; it is indeed sufficient to add slightly more liquid béchamel, and these will cook directly in the tray in the sauce. This makes them even better because they absorb all the flavors!
The magnificent Roman artichokes I used to prepare my lasagna were purchased at the MD supermarket.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 1.1 lbs lasagna sheets
- 5 sausages
- 6 Roman artichokes
- to taste parsley
- 1 clove garlic
- to taste extra virgin olive oil
- 2.8 oz pecorino romano (grated)
- to taste salt
- 2.1 cups béchamel sauce
- 0.4 cup water
Steps
Start by preparing the béchamel sauce with the recipe you find in the ingredients. Prepare it with half the amount of the ingredients listed in the recipe. Once done, add the 100 ml of water listed in the doses to it, stir, and set aside. We dilute the béchamel sauce to make it more liquid so it will help the sheets cook in the oven.
Now prepare the filling for the lasagna, starting with the artichokes. Clean them by removing the toughest outer leaves, cut them into wedges, removing the central fuzz if present. Place the artichoke wedges in a bowl with water and lemon juice to prevent them from darkening.
Pour a generous swirl of oil into a pan and brown a garlic clove, add the artichoke wedges, chopped parsley, a little salt, and a glass of water, cover with a lid and cook them until they are nice and tender.
Once the artichokes are cooked, place them on a plate. In the same pan, cook the sausages after removing the casing and cutting them into pieces. Do not add any fat to the pan; the sausages release their natural fat.
Once the sausages are cooked, you can assemble the lasagna. Pour some béchamel sauce at the bottom of a baking dish, add the sheet, more béchamel, some artichokes, and sausage, and finish with some grated pecorino romano.
Proceed to make all the other layers in the same way. On the last layer, put more béchamel and pecorino. Bake the lasagna in a preheated oven at 320°F for about 25-30 minutes, or in an air fryer at 300°F for about 20 minutes. Once cooked, serve the lasagna hot and creamy.
… Vane’s tips
The lasagna can be stored in the fridge for up to 3 days, place them in an airtight container.
You can freeze the lasagna; I suggest freezing them in single portions so you don’t have to defrost the entire lasagna if you only need it for one person.
You can add pieces of scamorza cheese to the filling.
