Steps

• “To begin, I preferred to make the lasagna by hand at home, but store-bought ones are also fine”.
  (If you use ready-made lasagna, obviously skip this step).

  (Important: if you use store-bought, the béchamel should be slightly more liquid).
  
  For the lasagna recipe, make the pasta: pour the flour onto a work surface and form a well.
  Place the eggs in the center, along with a pinch of salt.
  First, work with a fork, then for a long time with your hands until the dough is dry, firm, and elastic.
  Wrap it in plastic wrap and let it rest for 30/40 minutes.
  Once time has passed.
  Roll out the pasta using a rolling pin or a pasta machine, reducing the thickness with each pass.
  Cut out rectangles about 12×8 inches.
  Let them rest.
  Boil the lasagna you set aside in salted boiling water for 1 minute, a few at a time; to prevent sticking, add a tablespoon of olive oil to the water.
  Remove them from the water with a slotted spoon, dip them in cold water, and then place them on a cloth if you need to wait.

  

• Otherwise, if you have the filling ready, you can start assembling your lasagna.
  Continue this way until you have cooked them all.

• First, clean the artichokes carefully, removing the tough outer leaves and cutting the leaves in a spiral, starting from their base and moving the knife upwards, leaving only the edible part. Cut them in half, remove the central choke, and immerse them in cold water slightly acidulated with the juice of half a lemon.

  Peel the stems from the tough and fibrous part and place them in water too, to prevent them from darkening.

• Slice the artichokes into thin slices and sauté in a non-stick pan with extra virgin olive oil and a crushed garlic clove, adding a few tablespoons of water and a pinch of salt. Cook for no more than ten minutes to keep them crunchy. 

  

• For the recipe, you can also use frozen shrimp, which is faster and cheaper.
  In the case of fresh shrimp, like me, clean them by removing the head and shell.
  Remove the intestine with a toothpick, pulling it from the back, wash them, and pat them dry.
  Take the shrimp (fresh or frozen) and sauté them in a pan for a few seconds with a drizzle of oil.
  Set them aside.

  

• To prepare the béchamel, heat the milk.
  In another saucepan, melt the butter over low heat, add salt and nutmeg, remove the saucepan from the heat, add the flour, and continue stirring with a whisk to avoid lumps.
  Put the saucepan back on the heat and continue stirring; when the mixture starts to take on a light golden color, incorporate the hot milk and mix everything vigorously with the whisk.
  Cook until it boils to achieve a good density.
  (In the recipe description, you will find variants for light béchamel and gluten-free and lactose-free).
  If you use store-bought pasta and don’t parboil, keep the béchamel slightly more liquid.

  

• Take a medium lasagna pan for 6 people, put a bit of oil and béchamel on the bottom, and add a layer of lasagna sheets.
  
  Add more béchamel, grated cheese, artichokes, shrimp, and a bit more béchamel.
  Continue this way until the pan is filled.

  

• Bake in a static oven at 400°F for 30 minutes, or in a fan oven at 375°F for 30 minutes.
  

  

• Before cutting and serving our artichoke and shrimp lasagna, let it cool for 5-10 minutes to get perfect portions.
  Finish with a sprinkle of chopped parsley.