Grana Padano PDO's White Lasagne with Artichokes & Béchamel Sauce
Ingredients
Method
- 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.
- Season with Grana Padano PDO. 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 PDO.
- 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.
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