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    White Lasagne with artichokes, light béchamel sauce and Grana Padano

    Group 393Medium
    Group 3824 people
    T4120 min
    Lactose Free

    Ingredients

    • 300 g fresh lasagne sheets
    • 10 artichokes
    • 200 g Grana Padano
    • 180 g dried tomatoes in oil
    • 1 l water
    • 100 g extra virgin olive oil
    • 100 g all-purpose flour
    • Grated nutmeg
    • 1 glass white wine
    • 1 garlic clove
    • 1 lemon
    • Thyme
    • Salt & pepper

      Preparation

      STEP 1

      Peel the artichokes, cut them into thin slices and soak in water and lemon juice for 5-10 minutes.
      Prepare the water-based béchamel by mixing the flour and olive oil in a small saucepan with a whisk, until smooth. Pour the water in slowly, stirring well, add a pinch of salt, pepper and grated nutmeg and cook over low heat for 5-6 minutes, until it reaches a creamy consistency.

      STEP 2

      Season with Grana Padano
      In a non-stick frying pan, brown a clove of garlic with a drizzle of olive oil, add the thyme, the drained artichokes and white wine. Sauté for 5 minutes over medium heat, until the artichokes are soft.

       

      STEP 3

      Spread a tablespoon of béchamel on the bottom of a baking dish and start composing the lasagne by placing layering first the pasta, then the béchamel, a layer of artichokes, dried tomatoes and a sprinkling of grated Grana Padano.

      STEP 4

      Repeat the operation filling the pan until you get 4-5 layers of pasta.
      Cook in a preheated oven at 180 ° C for 15-20 minutes
      Serve the lasagne hot.