Preparation time
65 minutes
Difficulty
Easy
Servings
8/10 servings
Ingredients
For the base
250 g fresh egg lasagna sheets
12 artichoke hearts
600 g fresh provola cheese
200 g grated cheese
½ glass of white wine
4 tablespoons extra virgin olive oil
1 medium golden onion
Salt to taste
Black pepper to taste
For the Béchamel
1 liter whole milk
80 g flour
100 g butter
Nutmeg to taste
Salt to taste
White vinegar
Preparation
Sauté the artichokes in a pan with the olive oil and the finely chopped onion. Deglaze with the white wine and cook for a few minutes, then cover with a lid and continue cooking for about 10 minutes. Once cooked, roughly chop them with a knife.
Prepare the béchamel: heat the seasoned milk and, in a separate saucepan, melt the butter. Add the flour, whisking quickly, then gradually whisk in the hot milk. Cook, stirring, until you get a creamy mixture, then set aside.
Cut the provola into cubes and get ready to assemble the artichoke lasagna.
Spread the base of a medium rectangular baking dish with a tablespoon of béchamel. Lay a layer of pre-cooked pasta sheets on top and cover with béchamel, sautéed artichokes, and provola. Repeat the layers until all the ingredients are used up, then finish with a generous sprinkle of grated cheese.
Bake in a preheated oven at 180°C for 45 minutes. Remove from the oven, portion, and… enjoy your meal!
