Artichoke and pumpkin lasagna, a great alternative to the more classic meat sauce lasagna, especially if you are vegetarian. This is the story of a quick lasagna. Apart from the béchamel, I would also say light. My lasagna doesn’t pre-cook the dry sheet, thanks to my oven, which allows me to steam and fan bake simultaneously, a great combination to prepare the lasagna quickly. My vegetables, the artichokes and pumpkin, I roast them in the oven with very little oil so that they stay nice and crunchy. The artichoke stems, also baked, are passed through the mixer and added to the béchamel. I assure you that an artichoke béchamel like this will surely enrich your dish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 621.76 (Kcal)
- Carbohydrates 54.12 (g) of which sugars 10.69 (g)
- Proteins 23.51 (g)
- Fat 36.67 (g) of which saturated 15.58 (g)of which unsaturated 3.19 (g)
- Fibers 6.94 (g)
- Sodium 2,024.25 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Lasagna Ingredients
- 2 artichokes
- 9 oz Mantovana pumpkin
- 9 oz fiordilatte
- 2 3/4 oz grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 3 1/2 tbsp milk
- 9 oz egg lasagna sheets
- 2 cups cup milk
- 1/2 cup flour
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 pinch nutmeg
Tools
- Pot
- Blender
- Baking Dish
- Whisk
Preparation
Clean the artichokes by removing the tougher outer leaves and slice them as thinly as possible. Peel the pumpkin and slice it thinly too
Season the pumpkin with salt and oil and bake at 375°F for 15 minutes. Do the same with the artichokes and their stems.
Remember not to throw away the artichoke stems; instead, cut them lengthwise into quarters and bake them, seasoned with salt and oil, along with the artichokes.
Prepare the béchamel, follow the procedure HERE, click the blue link for the recipe. Put the oil with the flour in a pot, stir with a whisk and as soon as the mixture detaches from the sides, add the milk a little at a time to avoid lumps, less than 10 minutes and the béchamel is ready, adjust the salt and a pinch of nutmeg. At this point, put the milk and the previously cooked artichoke stems in the mixer, reduce to cream and add to the béchamel.
Cut the fiordilatte into small pieces and start assembling the lasagna. Start with two tablespoons of béchamel at the base of the dish, immediately followed by a sheet, a sprinkle of Parmesan, a handful of artichokes, some pieces of pumpkin, and the fiordilatte. Make four layers, so divide the artichokes, pumpkin, and fiordilatte by four in advance, it’s more convenient and all the layers will be equal in the same way.
Bake at 355°F for 30 minutes. That will be enough to cook the artichoke and pumpkin lasagna.
Here it is, ready and simple without pre-cooking, my oven allows me to steam and fan bake together.
If you don’t make the pasta yourself
If you don’t make the pasta yourself, then prefer the thin type that does not require pre-cooking, they are the most convenient.
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