A very tasty dish, this lasagna with artichokes and cheese is a seasonal first course with lots of artichoke wedges and a mix of creamy cheeses.
I chose a very thin egg sheet and, as I always do, I did not blanch it before using it: I put it directly raw in the pan, alternating it with the other ingredients of this baked first course recipe.
I like artichokes but I rarely eat them because they are a bit of a hassle, but this dish is too tempting and tasty not to overcome my laziness in cleaning them…
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for LASAGNA WITH ARTICHOKES AND CHEESE
- 9 oz thin egg lasagna
- 4 artichokes
- 1 cup ricotta
- 5 oz fontina
- 1/2 cup 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 LASAGNA WITH ARTICHOKES AND CHEESE
- Bowls
- Pans
- Knives
- Cutting Boards
- Baking Dishes
FOR THE PREPARATION OF THE LASAGNA WITH ARTICHOKES AND CHEESE RECIPE
and then cutting them into slices, into thin wedges,
I soak them in water and lemon to prevent them from browning and continue the preparation by putting a little EVO oil in a pan with a clove of garlic.
As soon as it’s browned, 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, always adjusting the seasoning.
I start composing the lasagna with artichokes and cheese by placing a little béchamel on the bottom of the chosen baking dish.
I place the first sheet, then in sequence the béchamel, artichokes, the mix of ricotta, and fontina in thin slices or always grated.
I continue until all the ingredients are used up, finishing with the béchamel and the remaining grated cheese.
All that’s left is to bake in a preheated oven at 350°F for about 30 minutes, or according to the characteristics of our home oven.
Let the lasagna with artichokes and cheese rest for 10 minutes, then serve at the table preparing single portions for my guests.
Bon Appétit! Annalisa
