Who says that vegetarian lasagna is boring? This recipe will surprise your guests with its richness and flavour.
Here the ingredients:
- 250 gr. lasagna sheets (I used fresh egg lasagna, but you can use what you have on hand)
- 500 gr artichokes hearts
- 1 big onion
- 1 glass of white wine
- 200 gr. taleggio cheese (if you can’t find it in your country you can substitute it with brie or camembert, but I hope you find it!)
- bechamel sauce (this is the recipe from Giallo Zafferano that I use.)
- grated Parmigiano Reggiano (do not use fakes!)
- black pepper
- olive oil
- butter
1. Slice the artichokes hearts and put them in water and lemon, so they won’t turn black (Note: if you use frozen artichokes hearts you won’t need to put them in the water&lemon mixture. You will slice them once cooked – before adding the purée)
2. Chop up the onion and sauté with some oil and butter.
3. Pat dry the artichokes and add them to the onion, season with salt and pepper, cook and add the glass of white wine. Keep on cooking until tender.
4. Prepare the bechamel.
5. Put 2 spoons of artichokes, 2 spoons of bechamel and 2 teaspoons of parmigiano in a blender and mix.
6. Add this purée to the sautéed artichokes and stir well.
7. Now start building your lasagna: spread some bechamel over the bottom of a tray, place the first layer of lasagna sheet, then add the artichokes, some taleggio cheese, your grated parmigiano reggiano and some bechamel. Repeat this process until you finish all the ingredients.
8. Cover with aluminum foil and cook in a preheated oven (180°C or according to the suggestions on your lasagna package) for about 20 minutes (or follow again the cooking suggestions). Bake uncovered for some more minutes to gratin the lasagna.
Let it rest for a couple of minutes before serving.
Enjoy! 🙂
M.