A very simple, seasonal first course: light artichoke lasagna, ideal for a festive day.
Oven-baked lasagna or “pasticcio” as we call it here in Veneto is a traditional first course; the plant-based versions can be endless. Just change seasonal vegetables, choose an oil-based béchamel and different flours, add other ingredients as desired and the result is always different.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Light Artichoke Lasagna
- 4.25 cups plant-based milk
- 1 cup type 2 flour
- 3.5 tbsp extra virgin olive oil
- 1 tsp unrefined sea salt
- 1 pinch nutmeg
- 9 oz lasagne (durum wheat)
- 8 artichokes (pan-cooked)
- 3.5 oz vegan cheese (veg)
Tools
- 1 Baking dish
Steps for Light Artichoke Lasagna
Pour one tablespoon of extra virgin olive oil into a saucepan, add the flour and toast it for a few minutes, stirring quickly.
Add the plant-based milk, the pinch of salt, a grating of nutmeg and whisk until it comes to a boil.
Lower the heat and continue stirring the béchamel until it becomes thick and velvety.
Cut the pan-sautéed artichokes (including the stems) into pieces and set aside.
Grate the vegan cheese. Blanch the lasagne sheets for a few minutes in salted water.
In a baking dish spread a thin layer of béchamel, then proceed in layers with lasagne, artichokes, béchamel, vegan Parmesan and so on until the dish is filled. Bake in the oven at 356°F until golden, for about 40 minutes.
Timo e Lenticchie Tips
You can store light artichoke lasagna in the refrigerator, well covered, for a couple of days.
