Tasty lasagne on the riviera
Instructions
Prepare bechamel sauce: melt the butter in a saucepan, add the flour mixed with milk and, stirring constantly, bring to the boil.
Continue cooking for 4-5 minutes, add salt and pepper.
Remove the sauce from the heat, then another with a thin layer of milk and keep it aside.
Peel the artichokes, depriving them of the toughest outer leaves and hay, cut into segments and Blanch them for 15 minutes in boiling salted water.
Drain and toss them with butter.
In a bowl stir the ricotta cheese to bechamel, add 50 g of grated Parmesan cheese and chopped ham.
Boil lasagna, a few at a time, in a saucepan with salted boiling water to which you've added a tablespoon of oil; drain, put them under cold water, Pat dry and adagiatene a layer in a buttered baking dish.
Get over a layer of the ricotta mixture and sauce, cover with lasagna, continue with artichokes and continue alternating the various ingredients.
Finish with a layer of lasagne.
Sprinkle the preparation with the cream, the rest of the grated Parmesan and some butter, then place the Pan in hot oven (180 degrees) and bake for 50 minutes.
Ingredients and dosing for 6 persons
- 400 g of pasta lasagne verdi type
- 14 artichokes
- 1 walnut butter
- 80 g of grated parmesan cheese
- 150 g of chopped cooked ham
- 400 g of roman ricotta
- 180 g of cream
- 1 tablespoon of olive oil extra virgin
- Salt
- Pepper
- For the bechamel:
- 50 g of flour
- 50 g of butter
- 50 cl of milk
- Salt
- Pepper