A very tasty dish: creamy baked lasagna with artichokes and cheeses, a seasonal first course with plenty of thin artichoke wedges and a mix of creamy cheeses.
I chose a very thin egg pasta sheet and, as I always do, I didn’t parboil it before using it: I put it raw directly into the baking dish, alternating it with the other ingredients of this oven-baked first course.
I like artichokes, but I rarely eat them because they are a bit fussy to prepare — however this dish is too inviting and flavorful for me not to give in to the laziness of cleaning them…
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I opened a recipes channel on WhatsApp, open to everyone and free — no notifications and no sound — which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for CREAMY LASAGNA WITH ARTICHOKES AND CHEESES
- 9 oz thin egg lasagna sheets
- 4 artichokes
- 7 oz ricotta (about 3/4 cup)
- 5 oz fontina (about 1 1/3 cups shredded)
- 1/2 cup béchamel (classic béchamel sauce)
- 3 oz grated Grana Padano (or raspadura)
- 1 clove garlic
- to taste lemon juice (to prevent the artichokes from browning)
- to taste salt
- to taste pepper
Tools for CREAMY LASAGNA WITH ARTICHOKES AND CHEESES
- Bowls
- Pans
- Knives
- Cutting Boards
- Baking Pans
Preparation for CREAMY LASAGNA WITH ARTICHOKES AND CHEESES
and then slicing them into thin wedges,
I immerse them in water with lemon to prevent them from darkening and continue the preparation by putting a little extra-virgin olive oil in a pan with a clove of garlic.
As soon as the garlic colors, I remove it and add the artichokes, cooking them for about 10 minutes and seasoning with salt and pepper.
In a bowl I mix the ricotta with part of the grated cheese, adjusting the saltiness as needed.
I start assembling the lasagna with artichokes and cheeses by putting a little béchamel on the bottom of the chosen baking dish.
I lay down the first sheet of pasta, then in sequence: béchamel, the artichokes, the ricotta mixture and thin slices of fontina or grated fontina.
I continue until all the ingredients are used up, finishing with béchamel and the remaining grated cheese.
All that remains is to bake in a preheated oven at 356°F for about 30 minutes, or according to the characteristics of your home oven.
I let the lasagna with artichokes and cheeses rest for 10 minutes, then serve by portioning for my guests at the table.
Enjoy your meal! Annalisa
