VENETO - Artichokes lasagna
SKU:
Artichoke and Cheese Lasagna
Total Time: 1 hour
Servings: 4–6
Preheat: 355°F
Ingredients
For the Lasagna:
- 9 oz lasagna sheets
- 12 Viaggio artichokes
- 14 oz provolone cheese
- 7 oz cheddar cheese
- 9 oz Viaggio grated Parmesan
- 1 cup dry white wine
- 4 tbsp Viaggio extra virgin olive oil
- 1 onion, finely chopped
- Salt and pepper, to taste
For the Béchamel Sauce:
- 4 cups whole milk
- 3 oz Molino Signetti flour
- 3.5 oz butter
- Salt, to taste
- Nutmeg, to taste
Instructions
- Drain, wash, and dry the Viaggio artichokes. In a large pan, heat the olive oil and sauté the chopped onion until softened. Add the sliced artichokes and cook over medium heat for a few minutes. Pour in the white wine and cook until it evaporates. Season with salt and pepper, cover, and cook for 5 more minutes. Remove from heat.
- In a saucepan, heat the milk and season with a pinch of salt, pepper, and a dash of nutmeg. In a separate pan, melt the butter over low heat, then whisk in the flour to form a roux. Gradually add the warm milk while whisking continuously until smooth and thickened. Set aside.
- Preheat the oven to 355°F (180°C). Cut the provolone and cheddar into slices or small pieces. In a greased baking dish, layer lasagna sheets, artichokes, provolone, cheddar, Viaggio grated Parmesan, and a few spoonfuls of béchamel. Repeat the layers until ingredients are used, finishing with a top layer of béchamel and a few reserved artichokes. Sprinkle generously with Parmesan.
- Bake in the preheated oven for about 45 minutes, or until the top is golden and bubbling.
- Let rest for a few minutes before serving. Enjoy warm.
BUON APPETITO!
