A very tasty dish, this lasagna with artichokes and cheeses is a seasonal first course with many sliced artichokes and a mix of creamy cheeses.
I chose a very thin egg pasta and, as I always do, I didn’t blanch it before using it but placed it directly raw in the pan alternated with the other ingredients of this oven-baked first course recipe.
I like artichokes but I rarely consume them because they are a bit tricky, but this dish is too tempting and tasty not to overcome my laziness in cleaning them…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I’ve opened a free recipe channel on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- 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 CHEESES
- 8.8 oz thin egg lasagna
- 4 artichokes
- 7 oz ricotta
- 5.3 oz fontina
- 4 oz béchamel
- 2.8 oz grated Grana Padano (or raspadura)
- 1 clove garlic
- to taste lemon juice (to prevent artichokes from browning)
- to taste salt
- to taste pepper
Tools for LASAGNA WITH ARTICHOKES AND CHEESES
- Bowls
- Pans
- Knives
- Cutting Boards
- Baking Dishes
FOR THE PREPARATION OF THE LASAGNA WITH ARTICHOKES AND CHEESES RECIPE
and then slicing them into thin wedges,
Then I submerge the artichokes 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 is colored, 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 and always adjusting the seasoning.
I start assembling the lasagna with artichokes and cheeses by placing a little béchamel at the bottom of the chosen baking dish.
I place a first pasta sheet then in sequence some béchamel, artichokes, ricotta, and fontina slices or always grated.
I continue until all the ingredients are used up, ending with the remaining béchamel and grated cheese.
All that is left is to bake in a preheated oven at 350°F for about 30 minutes or depending on the characteristics of our home oven.
I let the lasagna with artichokes and cheeses rest for about 10 minutes, then serve it, preparing individual portions for my guests.
Enjoy your meal! Annalisa
