Artichoke Lasagna (Lasagne ai Carciofi)  

Ingredients for 4 persons

300 gr (10.58 oz) Lasagna Pasta Sheets
4 Artichoke Hearts
1 Lt (34 fl oz) Béchamel Sauce
200 gr (7.05 oz) Grated Parmesan
100 gr (3.52 oz) Butter
Breadcrumbs
Extra Virgin Olive Oil
A pinch of Salt

VIDEO RECIPE
Artichoke Lasagna - Lasagne ai carciofi

TUTORIAL VIDEO
How to clean Artichoke - Come pulire i carciofi

VIDEO RECIPE
Béchamel Sauce - La besciamella

VIDEO RECIPE
Home Made Pasta - Pasta fatta in casa

 
Start by slicing the artichokes. Heat a non-stick frying pan over medium heat then add extra virgin olive oil (4 tablespoons) artichokes are submerged in water with lemon juice, drain and when the olive oil is heated add the artichokes into the pan. After one minute turn over and let them cook for at least 2 minutes
When the artichokes are cooked, turn the heat off, add a large pinch of salt and stir

Butter the bottom and sides of a glass baking tray to prevent the lasagna from sticking, put the breadcrumbs into the tray, coat all sides and make the layers with the ingredients. Spread some béchamel sauce over the bottom, lay down the lasagna sheet, add abundant béchamel sauce and place a layer of artichokes on it, sprinkle with abundant grated parmesan and repeat the layers until all ingredients are used
Finally sprinkle abundant parmesan on top, add a few knob of butter that make it gilded and fold lasagna sheet sides to prevent from burning when you bake it

Place your lasagna in preheated oven at 180 C (356 F) and bake for about 20 minutes, after 10 minutes if lasagna gets too brown on top cover with aluminium foil
After 20 minutes remove lasagna from oven and wait at least 15 minutes before cutting