Artichoke Lasagna

Artichoke lasagna is a delicious variation of the classic lasagna. Here is a recipe that you could try, with an Italian touch, of course.

Ingredients

• 250 g of egg lasagna (ready to bake or to boil)
• 400 g of cleaned artichokes
• 300 g of mozzarella
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• Parsley to taste
• 500 ml of béchamel sauce
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Clean the artichokes by removing the outer hard leaves and the top part of the softer leaves, then cut them into thin slices. Soak them in water with a bit of lemon juice to prevent browning.
2. In a pan, heat the extra virgin olive oil with a clove of garlic, then add the drained artichokes and let them cook for about 10 minutes. Season with salt and pepper to taste. At the end of cooking, add chopped parsley.
3. Prepare the béchamel sauce by bringing the milk to boil with a knob of butter, a pinch of salt, pepper, and nutmeg. Add sifted flour, stirring continuously to avoid lumps. Cook for a few minutes until it thickens.
4. If the lasagna noodles you have chosen are not ready to bake, boil them in salted water for a few minutes as indicated on the package, then lay them out on a clean cloth to dry.
5. In a baking dish, start with a thin layer of béchamel, then arrange a first layer of lasagna, follow with artichokes, diced mozzarella, and a sprinkle of Parmesan.
6. Continue layering the ingredients until you have none left, finishing with a final layer of béchamel and a generous sprinkle of Parmesan.
7. Bake in a preheated oven at 180 °C for about 30-40 minutes until the lasagna is golden and crispy on the surface.

Tip: If you like, you can also add cooked ham or speck between the layers for a more intense flavor.

Artichoke lasagna is a versatile dish that can be adapted according to your preferences or what you have available. If you don’t like mozzarella, you can replace it with ricotta for a lighter texture.