There’s no way to get Lasagne wrong, no matter what filling you decide to choose.
In my family the classic Lasagna with Bolognese Ragout and Béchamel sauce was a must of almost every Sunday lunch.
I like to twist the traditions a little bit so in the years I tried different kind of Lasagne with all kind of vegetables but I must say that by far this is my favorite one. I would eat the whole tray if I could!
Growing up I used to dislike artichokes because I only ever tasted the oily artichokes from the jar on a pizza and I hated them – actually I still don’t like them to these days.. Then one day my mom made my try -insisting a lot- fried artichokes and I discovered a new side of them! That peculiar flavour which characterizes the artichokes among all vegetables and which I then discovered going sooo well also with creamy pasta and risotto.
Here is not so easy to find artichokes in the supermarket but in season I can find them at the weekly market in the central square so I usually stock up the fridge and try them in all kind of ways. This way happened to be one of the best result yet in a delicious creamy cheesy artichok-y lasagna!
In the recipe you will find the ingredients and instructions to do everything from scratch but you can of course skip those and buy dried Lasagne sheets and pre-made Béchamel sauce which you can easily find in every supermarket. Just make sure they are good quality!
- 100g (3/4 cup) Semolina Flour
- 100g (3/4 cup) All Purpose Flour
- 2 Eggs
- a pinch of salt
- 100g (1/2 cup) butter
- 80g (1/2 cup) flour
- 1l (4 cups) milk
- Salt, Pepper
- Groung Nutmeg
- 2-3 Mozzarella
- EVO Oil
- 1 Shallot
- 10 Artichokes (elongated variety)
- 1/2 glass of White Wine
- Salt, Pepper
- If you decide to make fresh pasta, mix the flours with the eggs and add a pinch of salt. Knead the dough until you get a firm and smooth ball. Cover in foil and set aside to rest for 10-15 minutes.
- While the pasta rest clean properly the artichokes and cut into thin slices, then put them in a bowl of water mixed with lemon juice so they don't ossidate and change color.
- Now go back to the pasta and with a rolling pin or a pasta machine stretch the dough into a thin sheet and cut into large squares or rectangles (depending on your baking tin shape). Then set the pasta sheets on a clean towel to rest while you prepare the filling.
- Drizzle a large pan with olive oil, then finely chop the shallot and fry until it starts to brown; add the drained artichokes and fry ad medium heat for about 5 minutes. Add the glass of wine and let the alcohol evaporate then cover the pan with the lid and cook for another 5-10 minutes or until the artichokes become soft. If the pan is too dry you can add some water until they finish to cook.
- While the artichokes cook you can prepare the béchamel sauce. Warm up the milk in the microwave or in the stove (do not bring it to boil, it just needs to be warm), keep it warm while in a large pan you melt the butter at low heat and add the flour then mix quickly with a whisk so the flour doesn't make lumps. When they are fully blended into a creamy mixture, slowly add the milk and keep whisking until the butter and flour mixture melt into the milk.
- When you added all the milk keep mixing at low heat until the béchamel starts boiling and it will quickly become a creamy sauce. When you see that it's dense enough turn off the heat and season with salt, pepper and ground nutmeg.
- Bring to boil a large pot of slightly salted water and boil the pasta sheets for only 1 minute to soften (if you use dried pasta there's no need to boil it). Now that all the ingredients are ready, it's time to assemble.
- Start with a thin layer of béchamel on the bottom of the baking tin then add a layer of pasta sheets, the artichokes, the mozzarella, then cover with another layer of béchamel sauce, sprinkle with Parmesan cheese and then repeat again from the beginning until you fill up the whole baking tin (you should make at least 4-5 layers). In the last layer finish with the béchamel and a thick layer of Parmesan cheese so you will get a nice crispy crust.
- Bake for 45 minutes at 180°C (350°F) or until the top will be golden brown. Serve hot.
- You can keep the Lasagne in the fridge for 1 day in an airtight container or you can freeze them. Let them defrost in the fridge through the night and then warm up in the oven so the crust will become crispy again.