Lasagna with artichokes: layers and layers of goodness!
Lasagna with artichokes: layers and layers of goodness!
Ingredients
- 400 gr Egg lasagna
- 6 artichokes
- to taste extra virgin olive oil
- 100 gr Provola cheese
- 400 ml Béchamel
- 200 gr Parmesan cheese grated
- to taste Parsley
- 2 cloves Garlic
- to taste Salt
Instructions
- Clean the artichokes and soak them in water and lemon.
- Brown two cloves of garlic and parsley in a frying pan with EVO oil.
- When the garlic has browned, add the artichokes, salt and half a glass of water then cook until soft.
- Lightly oil the bottom of a baking dish.
- Lay a layer of lasagna on the bottom and add artichokes, béchamel sauce, chopped provola and a sprinkling of Parmesan cheese.
- Continue to layer, and top with béchamel sauce and Parmesan cheese.
- Bake the lasagna in a preheated oven at 200°C for about 30 minutes (for a golden effect, leave a few minutes in grill mode).
- Remove from the oven and serve after about 10-15 minutes.
Butter-free lemon cake is easy to prepare, tasty and always good: at breakfast, as a snack or a dessert. The absence of butter and milk makes this cake very light and digestible, suitable for the lactose intolerant.
You will also find a recipe for the preparation of egg-free lemon cream, also very light but tasty, which will give extra yumminess to our cake!
Lasagna with artichokes: preparation tips
Cooking artichoke lasagna is quite simple and doesn’t take long, but there are a few things that need to be done right in order to obtain a perfect result:
Clean the artichokes thoroughly: remove the tougher outer leaves, cut them in half and remove any internal fluff, then cut them into thin wedges (remember to use gloves: you might get your hands stained)
Place the wedges in a bowl containing water and lemon juice to prevent them from turning brown.
Use a good quality extra virgin olive oil to brown your artichokes in a pan with garlic and parsley.
When assembling the lasagna, be sure to top the dish with a layer of béchamel and parmesan that will yield a crisp crust.
If needed, use the grill mode at the end of cooking for a golden effect.
- Let the lasagna sit for at least 10-15 minutes before cutting; this will allow the flavors to meld and make the cutting easier.
Lasagna with artichokes and extra virgin olive oil: a perfect combination
The use of extra virgin olive oil in the preparation of artichoke lasagna is essential for a number of reasons:
Taste: the kind of extra virgin olive oil you select will give this dish a very distinctive flavor.
Health: EVO oil is a source of monounsaturated fats, also called ‘good fats’, which are beneficial for your cardiovascular system.
Digestion: extra virgin olive oil is very light, and will not affect your liver like butter or seed oil.
Non-stick action: if you lightly brush the pan with oil yout lasagna will not stick to the bottom, and cleaning your pan will be easier.
For the preparation of our artichoke lasagna we used Farchioni Classico Extra Virgin Olive Oil, whose extremely delicate taste is suitable for all uses, to cook or as a condiment.
You now know all the tricks: you can get to work and try your best!
