Artichoke Lasagna

Ingredients

• Lasagna Noodles4 serving (320 g)
• Artichoke3 cup (450 g)
• Garlic1 clove (3 g)
• Parmesan Cheese10 tablespoon (50 g)
• Olive Oil1 tablespoon (10 ml)
• Butter1.5 tablespoon (45 g)
• Flour1/4 cup (30 g)
• Nutmeg1 pinch (1 g)
• Milk1 cup (240 ml)

Instructions

1. 1

   Step 1

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

2. 2

   Step 2

   Gradually add the warm milk, stirring constantly until desired thickness. Season with nutmeg and salt.

3. 3

   Step 3

   For the dough: You can assemble the lasagna with the raw dough (which takes longer to bake) or place the lasagna sheets one by one in boiling water for 3 minutes.

4. 4

   Step 4

   Once cooked, place in a bowl of cold water and then dry.

5. 5

   Step 5

   For the filling: Remove the outer leaves and the ends. Boil water in a pot and place the artichokes with a little salt.

6. 6

   Step 6

   Boil for 15 minutes. Remove, drain and chop.

7. 7

   Step 7

   Heat the olive oil in a pan over medium heat while chopping the garlic.

8. 8

   Step 8

   Stir-fry the garlic and artichokes for a few minutes. Season with salt and pepper to taste.

9. 9

   Step 9

   To assemble: Place in a bowl a little white sauce on the base. Next, add a sheet, white sauce, grated Parmesan cheese and filling.

10. 10

    Step 10

    Repeat the process until the dough is finished. Top with the remaining cheese and white sauce.

11. 11

    Step 11

    Bake at 356 °F (180 °C) for 30 minutes if using raw dough. If using cooked dough, bake until the cheese melts.

12. 12

    Step 12

    Once done, remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Artichoke Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.