Lasagna with artichokes and sausage is a flavorful main course, where the taste of artichokes stands out alongside sausage. Everything is tied together with good cheese and a delicate béchamel sauce, which provides extraordinary creaminess.

For preparing the béchamel, I followed my quick and fail-proof recipe that allows me to make it with few simple steps and without lumps. In this case, I leave it intentionally a bit more liquid than usual, to favor the cooking of the lasagna sheets.

I use the ready-to-use dry ones in this recipe. Clearly, if you decide to buy fresh lasagna or make it at home, they should be quickly blanched first.

The cheese I chose for this preparation is white scamorza, but you can really vary here. Among the possible options, taleggio is a very good choice.

These lasagnas are a perfect Sunday first course. Moreover, for their completeness, they can truly be a one-dish meal.

Preparing them is not particularly difficult, and if there are leftovers, even reheated, they’ll still be delightful.

If you love artichokes, I would say tasting them is a must!

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

794.01 Kcal

calories per serving

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Energy 794.01 (Kcal)
Carbohydrates 58.56 (g) of which sugars 9.45 (g)
Proteins 39.97 (g)
Fat 48.87 (g) of which saturated 11.34 (g)of which unsaturated 6.00 (g)
Fibers 21.87 (g)
Sodium 1,106.99 (mg)

Indicative values for a portion of 215 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

2 cups milk
1.7 oz butter
2 tbsps semolina flour (leveled)
1 pinch salt
2.5 oz Parmesan (grated)
to taste nutmeg (optional)
8 artichokes (large with stem)
lemon juice (of one lemon)
1 clove garlic
to taste extra virgin olive oil
10.5 oz sausage (fresh or minced pork seasoned with salt and pepper)
12 sheets lasagna (ready to use)
1 scamorza cheese (white)
2.5 oz grated Parmesan

Tools

1 Pan non-stick diam. 11 inches
1 Small pot
1 Immersion blender
1 Baking dish oven-safe 8×10 inches
1 Measuring cup for liquids
1 Wooden spoon

Steps

To make the lasagna with artichokes and sausage, start by preparing the béchamel sauce.
Put the flour in a small pot and gradually add the milk, mixing well with a wooden spoon.
Then add the butter in pieces and a pinch of salt.
Transfer the pot to the stove over moderate heat and continuously stir as the sauce thickens.
When it starts to boil, remove the pot from the heat, add the grated Parmesan cheese, and let it melt while stirring.
If desired, add some grated nutmeg for aroma.

You can use the béchamel sauce while it’s still hot or cold.
In a large bowl, place plenty of water with the juice of a squeezed and filtered lemon.
Clean the artichokes by removing the hard part of the stem and its outer layer, the tough leaves, and the attachment of these that remains at the base of the artichoke.
Cut off the top part of the leaves and open the base in half, remove the beard. Place in water with lemon juice.
Slice the artichokes and stem.

Put back in water and lemon.
In a pan, brown a large clove of garlic. Then add the drained artichoke slices.
Salt the artichokes and cook for about 15 minutes, adding a little water when needed.
Cover with a lid, removing it towards the end to ensure the result is dry.
In a heated pan, cook the sausage removed from the casing or seasoned minced pork, without adding oil.
Deglaze with white wine and once cooked, turn off the heat and let it cool.
Cut the scamorza cheese into pieces.
Blend the béchamel with half the artichokes, leaving a few tablespoons of béchamel for the surface.
In a baking dish, create a light initial layer of béchamel.
Then place the dry lasagna sheets without leaving spaces and over these, distribute a little artichoke béchamel.
At this point, add the artichoke slices, sausage, cut scamorza pieces, and grated Parmesan.
Cover with a new layer of lasagna and make two more layers as indicated, for a total of three layers of filling.
Finish with lasagna, artichoke béchamel, dollops of white béchamel, artichoke slices, and grated Parmesan.
Add a tablespoon of hot water to each corner (so four tablespoons) to help cook those parts that usually remain drier.
Bake for 30 minutes, at 356°F, in a preheated oven, on central level, in static mode.
After removing from the oven, wait about 10 minutes before slicing so they are more compact.
Lasagna with artichokes and sausage is now ready.