Lasagna with artichokes is a delicious first course perfect for any occasion, even the most special ones. You can also freeze artichoke lasagna and keep it for several months. You can prepare the artichoke lasagna with fresh tender artichokes, artichoke bottoms, or even frozen artichokes. Of course, using artichoke bottoms eliminates the need for cleaning the artichokes as it is important to use tender artichoke hearts, and the lasagna with artichoke bottoms will be very creamy. Artichoke lasagna is perfect for grand celebrations like Easter or Christmas; you can use either fresh pasta sheets made at home or the ones found at the supermarket that do not require pre-cooking. Alternatively, to prepare the artichoke casserole, you can also use dry sheets and boil them for a few minutes, making them softer when baking in the oven. I used a dish approximately 8×10 inches. You can also enrich the artichoke lasagna with sausage, guanciale, bacon, or cooked ham. I recommend checking out my RECIPES WITH ARTICHOKES. Now let’s see how to make artichoke lasagna, and if you try it, let me know. Barbara
I also recommend trying these recipes with artichokes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare lasagna with artichokes
- 9 oz egg lasagna
- 6 artichoke bottoms (or artichoke hearts)
- 1 clove garlic
- as needed extra virgin olive oil
- 7 oz mozzarella for pizza (or scamorza)
- as needed grated cheese
- 2 cups milk
- 1/3 cup flour
- 1/4 cup butter
- as needed nutmeg
- 1 pinch salt
How to prepare lasagna with artichokes
Let’s start preparing the lasagna with artichokes. Clean the artichokes and take only the hearts, alternatively, the tender bottoms are also fine. Pour some extra virgin olive oil into a pan, finely chopped garlic, chopped artichoke bottoms or hearts, sprinkle with chopped parsley, and add water. Put the pan on the heat and cook for 15/20 minutes. The cooking time varies depending on the size of the artichokes, so I recommend checking the cooking by inserting a fork, and if it goes in easily, they are cooked.
Meanwhile, cut the mozzarella or scamorza into cubes and prepare the béchamel sauce. Pour the butter into a pan and melt it, add the flour, and mix well. Put it on the heat and toast lightly, then slowly add the milk to avoid lumps.
Season with salt and add grated nutmeg. Bring to a boil and let it thicken.
When the artichoke bottoms are ready, mash them with a fork or cut them into small pieces if using artichokes.
Now that everything is ready, you can proceed with preparing the artichoke lasagna. Take a baking dish, mine is approximately 8×10 inches. Make a layer of béchamel sauce and then place the pasta sheets, add béchamel, artichokes, mozzarella, and grated cheese. Continue this way until you have at least 4 layers.
On the last layer, I also added the cooking sauce from the artichoke bottoms to give the lasagna extra flavor. Once you’ve completed the lasagna, bake it in a preheated static oven at 350°F for 20 minutes. Once cooked, remove from the oven and serve hot.
How to store lasagna with artichokes
You can store the lasagna with artichokes in the refrigerator for 2/3 days or freeze it for several months.
