The artichoke and robiola lasagna is a rich first course with a very delicate flavor. Thin sheets of fresh egg pasta, artichokes flavored with marjoram, béchamel and a bit of sausage, simple and well-balanced ingredients. Naturally, the sausage can be omitted if we have vegetarian guests, while if lactose intolerant, the classic béchamel can be replaced with vegan one, made with oil and vegetable milk, or with almond milk. For lasagna lovers, I recommend trying the pumpkin lasagna, as well as the vegetarian version in addition to classic lasagna with ragù and mozzarella.
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- Difficulty: Very Easy
- Cost: Medium
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 eggs
- 3 1/3 cups all-purpose flour
- 6 artichokes
- 1 clove garlic
- 3 1/3 tbsp extra virgin olive oil
- salt
- pepper
- 3 sprigs marjoram
- 7 oz sausage
- 5 cups whole milk
- 2 tbsp butter
- 1/4 cup flour
- salt
- 1 pinch nutmeg
- 2 1/2 cups grated Parmesan
- 10 1/2 oz robiola
Tools
- 2 Pots
- 1 Pan
- 1 Wooden board
- 1 Rolling pin
Steps
Melt the butter in a saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring with a spatula.
Meanwhile, heat the milk with the nutmeg and pepper.
Add the hot milk to the white roux, add salt and mix with a whisk.
Let it simmer for about 20 minutes, stirring occasionally. The béchamel is ready when it coats the back of a spoon. Pour into a bowl and immediately cover with plastic wrap.Clean the artichokes by removing the harder outer leaves, clean the stem from the dark green part and cut off the top of the artichokes. Rub lemon on the entire artichoke and soak in water and lemon juice to prevent browning.
Slice the artichokes into thin wedges.
In a large pan, combine the oil, garlic clove, and sausage.
Brown for 5 minutes and add the artichokes.
Season with salt and pepper.
Cook for about 20 minutes, adding hot water as needed.
Let cool.Place the flour in a mound on a wooden board. Crack the eggs into the center of the flour.
Lightly beat the eggs with a fork, then slowly start to mix in the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until it is smooth and homogeneous.
Form a loaf and let it rest for half an hour covered with plastic wrap.Roll out the loaf on the well-floured board by rolling the rolling pin in all directions.
Roll the pasta into a thin sheet and roll it up starting from the edge facing down without pressing.Cut strips of pasta to fit the baking dish.
Blanch them in salted boiling water for 1 minute.
Place the sheets on a dry cloth.Grease a baking dish, spread the first layer of béchamel.
Place the first sheet and cover with the béchamel.
Add the artichokes, a sprinkle of Parmesan and some dollops of robiola.
Cover with another layer of pasta and continue with the other ingredients until reaching the desired height.
Finish with béchamel, Parmesan, and dollops of robiola.
Bake at 392°F in a preheated static oven for about 40 minutes.
Let rest for about 10 minutes before serving.
Advice
It keeps for 3 days in the refrigerator.
They can be frozen either cooked, even already portioned, or raw, making sure to use previously unfrozen products.
If you don’t want to make fresh egg pasta, you can use pre-cooked fresh sheets without blanching them because they are ready to go directly into the pan. Or the dry ones that in this case must be cooked first in boiling water.
FAQ (Questions and Answers)
Can I make artichoke and robiola lasagna gluten-free?
Sure, using certified gluten-free products. Here you find the recipe for gluten-free fresh egg pasta.
How can I make artichoke and robiola lasagna lactose-free?
You can use all lactose-free products like butter, milk, and robiola. If you cannot consume lactose-free products either, you can use plant-based products, like vegan grated cheese to replace Parmesan. Here is the recipe for vegan béchamel with soy milk or the one with almond milk.
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