Artichoke lasagna 2
Instructions
Clean the artichokes: remove the first toughest leaves, cut the stems, divide them and remove them the ' beard ' and then divide them into thin wedges.
In a pan heat the oil and let them jump lively focus the artichoke wedges; Add salt, pepper and stir.
Sprayed with vinegar and let it evaporate, then faded with white wine and bring to boiling.
Only 5 minutes before end of cooking, sprinkle with the parsley and stir gently with a wooden spoon.
Preheat oven to 180°.
Lightly grease a rectangular baking dish and pour on the bottom with a layer of bechamel.
Lie down on one layer of lasagna, cover with a layer of bechamel sauce and artichoke, yet finally again a layer of lasagne; keep it up until you run out of ingredients.
Finish off with grated Parmesan.
Bake 25 minutes.
When cooked, baked and let stand 5 minutes, then serve immediately.
Tip: scalded the dough in warm water, then iron the paper under cold water and dry it immediately in a clean cloth.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- A pack of dried lasagna
- 8 artichokes
- 4 tablespoons olive oil
- 1/2 cup of vinegar
- 1/2 glass of dry white wine
- 70 g grated Parmesan
- a bunch of finely chopped parsley
- a large package of ready-made béchamel sauce
- salt
- pepe