Lasagna with Artichokes is a rich and flavorful first course, perfect for a lunch or dinner with company. The combination of fresh artichoke hearts and Parmigiano Reggiano cheese creates a perfect balance of flavors. The layers of pasta alternate with artichokes in a delicious filling enriched with parsley and mint. A tasty dish that will make you fall in love with Italian cuisine!
Prepare a vegetable broth with scents and artichoke stems
Clean the artichokes from the tough leaves, cut them into wedges, immerse them in acidulated water, and braise them in oil with garlic and a little salt
Prepare a béchamel with butter, flour, and broth
Blanch the sheets of pasta in boiling salted water and layer them in a buttered baking dish with pasta, artichokes, cheese, and béchamel
Cook in the oven at 180 degrees
Pan
Pot
Colander
Grater
Keep in the refrigerator in an airtight container for a maximum of 3 days
A typical dish of Italian cuisine, particularly appreciated in the Emilia-Romagna region
Italy
| Energy (kcal) | 346.75 |
| Carbohydrates (g) | 37.77 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 17.43 |
| of which Saturates (g) | 9.16 |
| Protein (g) | 9.73 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.26 |
