Among the many recipes this month featuring artichokes, artichoke lasagna was a must. A tasty and delicate main course, light despite the name “lasagna,” with inviting colors and perfect to enjoy at lunch.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 7 oz lasagna
- 4 artichokes
- 1 clove garlic
- 1 glass water
- salt
- 5 oz smoked bacon
- 3.5 oz mozzarella
- 9 oz béchamel
- black pepper
- extra virgin olive oil
Tools
- Lasagna Pan
Preparation
To prepare the lasagna with artichokes, start by cleaning the artichokes and slicing them.
Pour a drizzle of olive oil into a pan, then sauté a clove of garlic and, once golden, remove it. Add the artichokes, salt, and pepper, and sauté for a minute. Then pour a glass of water and cover with the lid. Cook on low heat for about 15 minutes. If they dry out, add a little more water.
Once ready, take a baking dish, butter it or line it with parchment paper. Add a generous spoonful of béchamel to the bottom, then proceed with a layer of egg pasta.
N.B.
Always follow the package instructions to determine if the lasagna needs to be pre-boiled.
Continue with a layer of béchamel, some bacon or, if you prefer, diced speck, some pieces of mozzarella, and the artichokes. Repeat forming 4 or 5 layers, depending on the height of the dish.
Finally, pour the cooking liquid of the artichokes into the spaces between the edge and the pasta, so the pasta will cook without needing to add broth or other.
Bake in a static oven at 392°F for 25-30 minutes. Remove from the oven and serve hot.
Other recipes:
Fettuccine with Spicy White Ragù
Savory Swirls with Swiss Chard and Tuna
Bounty Crumble Cake
