When you say “Lasagna” do you mean “heavy”? That’s not always the case! Try my Vegetarian White Lasagna with Artichokes. They are tasty, cheesy, satisfying, yet prepared in a healthy and light way.
The white lasagna with artichokes is a refined and light alternative to the classic lasagna, perfect for bringing a touch of elegance and flavor to the table.
This dish highlights the delicacy of artichokes, combining them with the creaminess of béchamel and the strong flavor of smoked provola, for a perfect combination of flavors and textures.
Ideal for family lunches, dinners with friends, or special occasions, these lasagnas are a versatile choice that will win over even the most demanding palates.
Discover how to prepare this delicious recipe, perfect for those looking for a vegetarian first course with an irresistible and genuine taste.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Microwave, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 311.60 (Kcal)
- Carbohydrates 22.39 (g) of which sugars 4.51 (g)
- Proteins 16.61 (g)
- Fat 17.82 (g) of which saturated 6.43 (g)of which unsaturated 3.94 (g)
- Fibers 4.41 (g)
- Sodium 456.25 (mg)
Indicative values for a portion of 200 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 for White Lasagna with Artichokes
- 9 oz lasagna
- 1 cup béchamel sauce (link to the recipe)
- 5.3 oz smoked provola
- 7 oz artichokes (already cleaned)
- 0.7 oz grated Parmesan cheese
Procedure for Artichoke Lasagna
Let’s start with the artichokes. You can use the ones you prefer, even frozen ones if you want to save time. Clean them and remove stems and fuzz (if using fresh) or thaw them (if using frozen).
Cut them into wedges and then slices and put them in a pan with a drizzle of oil, shallot, salt, and pepper. After letting them flavor for a few minutes, deglaze with white wine and let cook for 10 minutes. Add a little water if needed.
While the artichokes are cooking, prepare the light béchamel sauce and set it aside.
If you are using oven-ready lasagna, move on to the baking dish; otherwise, cook the pasta sheets in plenty of salted water for about 10 minutes.
In any case, if you don’t want to pre-cook the lasagna sheets in water, I recommend using plenty of béchamel so they cook well.
Let’s move to the baking dish: alternate béchamel, lasagna, artichokes, and provola until the ingredients are used up. Cover the last layer with grated Parmesan.
Bake in the microwave using the combined function for 15 minutes, or in a static oven at 356 degrees Fahrenheit for 20-25 minutes.
Let stand for 10 minutes before serving.
Tips and Storage for White Lasagna with Artichokes
This dish manages not to be heavy, as we use light béchamel and artichokes seasoned with very little oil.
This is a dish that can be easily prepared the day before or in advance.
You can store it in an airtight container in the fridge for up to 2 days.
Alternatively, you can portion it and freeze it raw, before baking.
Alternatively, you can portion it and freeze it raw, before baking.
