A very tasty dish: creamy lasagna with artichokes and cheeses baked in the oven — a seasonal first course with lots 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 placed it raw directly in the baking dish, alternating it with the other ingredients of the recipe for this oven-baked first course.
I like artichokes, but I rarely prepare them because they are a bit fussy to clean; however this dish is too inviting and tasty for me not to give in to my laziness when it comes to preparing them…
I opened a recipe channel on WhatsApp, open to everyone and free, with no notifications and no sound: you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients — LASAGNA WITH ARTICHOKES AND CHEESES
- 9 oz thin egg lasagna sheets
- 4 artichokes
- 7 oz ricotta (about 3/4 cup)
- 5.3 oz fontina (about 1 1/3 cups shredded)
- 4 fl oz bechamel (about 1/2 cup)
- 3 oz Grana Padano, grated (or raspadura; about 3/4 cup)
- 1 clove garlic
- to taste lemon juice (to prevent the artichokes from darkening)
- to taste salt
- to taste pepper
Tools — LASAGNA WITH ARTICHOKES AND CHEESES
- Bowls
- Pans
- Knives
- Cutting Boards
- Baking Pans
FOR THE PREPARATION OF 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 it turns golden 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, again adjusting the seasoning to taste.
I begin to assemble the lasagna with artichokes and cheeses by spreading a little bechamel on the bottom of the chosen baking dish.
Place the first pasta sheet, then in sequence spread bechamel, the artichokes, the ricotta mix and slices of fontina or grated if preferred.
Continue until all the ingredients are used, finishing with bechamel and the remaining grated cheese.
Now all that’s left is to bake in a preheated oven at 356°F (180°C) for about 30 minutes, or according to the characteristics of your own oven.
Let the lasagna with artichokes and cheeses rest for 10 minutes, then serve, portioning for your guests.
Enjoy your meal! Annalisa
