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Artichoke lasagne

I had this dish at Nonna Betta in Rome and have recreated it. It's unctuous, comforting and delicious.
Course: Artichokes, Jewish-Italian dishes, Main Course, Vegetarian main course
Cuisine: Italian, Jewish, Jewish-Italian food
Keyword: Kilburn cook, Nonna Betta, Silvia Nacamulli
Servings: 6

Equipment

  • oven-proof baking dish
  • Large bowl
  • Large saucepan for pasta
  • Deep frying pan

Ingredients

  • 6 to 8 mammole artichokes
  • 2 lemons
  • 60 g butter

Bechamel sauce

  • 60 g butter
  • 3 tbsp plain flour
  • 1 litre whole milk
  • salt and pepper

To construct the lasagne

  • 400 g lasagne sheets
  • 200 g parmesan, grated
  • 150 g mozzarella, sliced thinly

Instructions

  • First prepare the artichokes, following the instructions in the article, rubbing them with a cut lemon, quartering them and placing them in large bowl of water with a squeezed half lemon. Once completed, slice the artichokes thinly.
  • Using a deep frying pan, melt 60g of butter, add the artichoke slices and just cover them with water. Cook until soft.
  • In another pan make the béchamel sauce by melting butter, adding flour and slowly adding the milk, stirring all the time. Once the sauce is sufficiently cooked, thick with no lumps, add the cooked sliced artichokes.
  • Ready a large pan of boiling water with a large spoon of sea salt to cook the pasta sheets. Cook the lasagne sheets, making sure they don't stick to each other.

Constructing the lasagne

  • Grease a large baking tin with butter.
  • Preheat the oven to 200ºC
  • Have all of your ingredients, the artichoke béchamel sauce, the grated parmesan, the sliced mozzarella and the cooked lasagne sheets ready.
  • Cover the bottom of the baking tin with a layer of lasagne sheets
  • Add enough artichoke béchamel to cover the pasta
  • Add the grated parmesan and mozzarella slices.
  • Repeat this process until you have 3 layers of pasta.
  • Top the pasta with béchamel, parmesan and mozzarella.
  • Bake the artichoke lasagne for 30 minutes. Serve hot with a green salad.