Summary

Ingredients

• 12 artichoke (s)
• 250 g lasane plate (s)
• 4 tablespoon olive oil
• 1 shallot (s)
• 1 glass white wine
• 1 bunch parsley
• 100 g butter
• 80 g flour
• 1 liter milk
• salt and pepper
• nutmeg
• 250 g parmesan, rated
• 400 g cheese (smoked Scamorza), diced into small pieces
• 200 g cheese, (Taleio cheese), finely diced
• lemon juice
• water

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Instructions

1. The preparation begins with the artichokes, which are cleaned by removing the hard outer leaves and tips. Then put them in cold lemon water so that they don`t turn dark.
2. Finely dice the shallot and sauté in 3 tablespoons olive oil. Finely slice the artichokes and add to the shallot. Simmer over medium heat, then add the glass of white wine halfway through the cooking time (approx. 7 minutes). Let the alcohol boil off, at the end of the cooking time add the chopped parsley, season with salt and pepper.
3. In the meantime, melt the butter for the bechamel sauce, stir in the flour and deglaze with the milk while stirring. Simmer for a few minutes, season with salt and nutmeg. Put a little bechamel sauce with 1 tablespoon olive oil on the bottom of the baking tray and stir gently, then the first layer of lasagne plates. Top with artichokes, parmesan, scamorza, taleggio, bechamel sauce with more parmesan. Another layer of lasagne sheets and so on. Finish with bechamel, artichokes and parmesan. Bake at 180 degrees for 45 minutes until the surface is golden.
4. Serve hot immediately.
5. The quantities given refer to the lasagna as a starter, double the quantities as a main course.