White Lasagne with artichokes, light béchamel sauce and Grana Padano
Ingredients300 g fresh lasagne sheets
200 g Grana Padano
180 g dried tomatoes in oil
1 l water
100 g extra virgin olive oil
100 g all-purpose flour
1 glass white wine
1 garlic clove
Salt & pepper
PreparationPeel 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. 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.
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.
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.