And here is today’s recipe: artichoke lasagna.
This is the dish (or rather the casserole) I prepared with the homemade egg pasta I told you about yesterday.
Artichoke lasagna is a very valid alternative to the classic lasagna made with ragù. They are equally tasty and perfect for Sunday lunch.
Although nothing prevents you from eating them on a regular weekday, indeed! They can be cooked in the evening and then become a great quick lunch the next day, reheatable in the microwave. It’s perfect for lunch breaks because it’s a complete dish (includes carbohydrates, proteins, and vegetables, nothing’s missing, right? 😊).
Like other types of lasagna, artichoke lasagna can also be prepared in advance: they can be kept in the fridge until it’s time to cook them, or they can be frozen (either raw or cooked; I prefer raw to cook them after thawing, but that’s a personal preference, they turn out well in both ways).
This time I didn’t freeze them; I prepared them in the evening, put them in the fridge, and cooked them the next day, and this is the photo of the portion — as big as the whole plate! — that I ate:
I couldn’t photograph the whole pan because someone, who I will not name, cut the portions and plated them while I was distracted! 😃 Apparently, artichoke lasagna is truly irresistible!
Just like you can’t resist lasagna of every other type 😉 like these: 👇
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- homemade egg pasta (1 dough)
- artichoke sauce (made with 6 artichokes)
- béchamel (1 liter of milk)
- to taste Parmesan cheese
Tools
- Lasagna Pan
Steps
Roll out the pasta with a rolling pin or pasta machine. We like it with thin sheets.
Cut the pasta into rectangles and boil them for a couple of minutes in boiling water. Drain them one by one and lay them on a cloth or tablecloth without overlapping.
Prepare the artichoke sauce (exactly like the one used in this recipe).
While the sauce is cooking, prepare the béchamel.
☝ No need to thicken the béchamel too much, for me lasagna turns out better if the béchamel is soft.
👉 Optionally, remember that béchamel can also be made with the microwave (my recipe is here). Or, if you prefer a butter-free béchamel, I recommend my light béchamel.
Spread a layer of béchamel on the bottom of a lasagna pan and start layering the pasta sheets on which to spread artichoke sauce, béchamel, and grated Parmesan cheese in each layer (if desired, the Parmesan is optional in the layers) until all ingredients are used up.
The last layer must be sauce (a little), béchamel, and plenty of Parmesan so that a crust can form during baking.
Enjoy your meal! 😋
Salt-Free Tips
Remember that I cook without adding salt 😉 If you want to know more, read this article and join my group!
If you’re interested in reducing or eliminating salt, always remember to:
▣ Gradually reduce salt, the palate needs to get used to it slowly and should not notice the gradual reduction.
▣ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▣ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▣ Use seeds. Sesame, pine nuts, almonds, walnuts…
▣ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▣ Use my salt-free vegetable granule
▣ Prefer fresh foods.
▣ Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▣ Avoid bringing the salt shaker to the table!
▣ Occasionally indulge a little. It is good for the mood and helps to persevere.
If you don’t want or can’t give up salt:
▣ You can still try my recipes by salting according to your habits.
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in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you wish… you can subscribe to my Newsletter
