Lasagna with Artichokes and Gorgonzola
- Vegetarian
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 1 h 15 min
- Serving: 6 persone
PRESENTATION
Are you looking for a rich and substantial main course for a family lunch? Artichoke and Gorgonzola lasagna is perfect for satisfying both taste and appetite! The lasagna sheets are alternated with layers of creamy béchamel, sautéed artichokes, and chunks of Gorgonzola, the famous blue cheese from Lombardy that, melting with all the other ingredients, will give the dish that extra kick of flavor. Take advantage of the season to prepare artichoke and Gorgonzola lasagna and you'll fall in love at the first bite!
Also try these variations:
- Artichoke Lasagna
- Artichoke Lasagna with Ricotta and Capers
INGREDIENTS
- for a 25x19 cm baking dish
- Lasagne egg pasta 9.5 oz (270 g) - (about 15)
- Gorgonzola cheese 7.8 oz (220 g)
- Artichokes 7 - (to clean)
- Garlic 1 clove
- White wine ¼ cup (60 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- For the béchamel sauce
- Whole milk 4 ¼ cups (1 l)
- Butter 7 tbsp (100 g)
- Type 00 flour 0.8 cup (100 g)
- Nutmeg to taste
- Fine salt to taste
How to prepare Lasagna with Artichokes and Gorgonzola
To make the artichoke and Gorgonzola lasagna, first prepare the béchamel: as you melt the butter in a saucepan 1, heat the milk flavored with nutmeg 2 and salt 3 in a separate pan.
When the butter has melted, add the flour all at once 4 and quickly stir with a whisk 5 until you get a golden roux. At this point, add a ladleful of hot milk 6 and mix well.
Add the rest of the milk and continue stirring over low heat to prevent lumps from forming 7. It will take 5-6 minutes to reach the right consistency 8, then transfer the béchamel to a baking dish, cover with cling film in contact, and let it cool at room temperature 9.
Move on to cleaning the artichokes: remove the outer leaves until you reach the heart 10, then peel the stem 11. Separate the flower from the stem 12.
Cut the stem into chunks 13, then trim the tips from the artichoke heart 14 and cut it in half lengthwise 15.
Remove the choke 16 and finally, cut it into wedges 17. Immerse the cleaned and cut artichokes in a bowl of acidulated water 18.
In a large pan, heat the oil with a clove of garlic 19, then add the drained artichokes 20. Sauté the artichokes for 5 minutes, then deglaze with white wine 21 and let it evaporate completely.
Now add salt, cover with the lid, lower the heat and continue cooking for about 10 minutes 22. When they are tender, remove the lid and set aside 23. Meanwhile, remove the rind from the Gorgonzola and cut it into cubes 24.
At this point, take the béchamel again and stir with the whisk to soften it 25. You are ready to assemble the lasagna: cover the bottom of a 10x7.5 inch baking dish with a thin layer of béchamel 26, then place the lasagna sheets overlapping them slightly 27.
Spread another layer of béchamel 28, then distribute some of the artichokes 29 and a few chunks of Gorgonzola 30.
Cover with the sheets 31 and continue in this way until you have a total of 5 layers of lasagna, finishing with béchamel, artichokes, and Gorgonzola 32. Bake in a preheated static oven at 355°F for 45 minutes. Once cooked, take out and serve your tasty artichoke and Gorgonzola lasagna 33!