Artichoke and robiola lasagna is a rich first course but with a very delicate flavor. Thin sheets of fresh egg pasta, artichokes flavored with marjoram, béchamel and a little sausage, simple and well-measured ingredients. Of course, the sausage can be eliminated if we have vegetarian guests, while if lactose intolerant, you can replace the classic béchamel with the vegan one, made with oil and vegetable drink like almond milk.
Discover also other recipes of pasta:
Ingredients
For egg pasta
For the béchamel sauce
For the artichokes
For the finishing
Tools
Steps
For egg pasta
Place the flour in a fountain shape on a pastry board, preferably wooden. Crack the eggs into the center of the flour. Lightly beat the eggs with a fork and then slowly start to mix in the flour. Continue working the ingredients with your fingers until all the flour is incorporated into the eggs. Then work the dough well until the mixture is smooth and homogeneous. Shape the dough and let it rest for half an hour covered with cling film. Take the dough and roll it out on the pastry board, always well floured, sliding the rolling pin in all directions. Roll the dough into a thin sheet and roll it up starting from the flap facing down without pressing. Cut strips of dough the size of the baking dish. Blanch them in boiling salted water for 1 minute. Place the sheets on a dry cloth.
For the béchamel sauce
Melt the butter in a saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring with a spatula. In the meantime, heat the milk with the nutmeg and pepper. Add the hot milk to the white roux, salt and mix with a whisk. Let it simmer for about 20 minutes, stirring occasionally. The béchamel is ready when it coats the back of a spoon. Pour into a bowl and immediately cover with cling film.
For the artichokes
Clean the artichokes, removing the tougher outer leaves, clean the stem from the dark green part and cut the tip of the artichokes. Rub the lemon all over the artichoke and soak in water and lemon juice, to prevent the artichoke from turning dark. Slice the artichokes into thin wedges. In a large pan combine the oil, garlic clove and sausage. Brown for 5 minutes and add the artichokes. Season with salt and pepper. Cook for about 20 minutes, adding hot water if necessary. Leave to cool.
For Artichoke and Robiola lasagna
Grease a baking dish, spread the first layer of béchamel. Lay out the first sheet of pasta and cover with béchamel. Add the artichokes, a sprinkling of Parmesan and a few flakes of robiola. Cover with another layer of pasta and continue with the other ingredients until reaching the desired height. Finish only with béchamel, Parmesan and flakes of robiola. Bake at 392°F (200°C) in a preheated static oven for approximately 40 minutes. Before serving, let it rest for approximately 10 minutes outside the oven.
Cook’s tips
It can be stored for 3 days in the refrigerator.
It can be frozen both cooked and already portioned or raw, taking care to use products that have not been previously frozen.
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Varied doses for servings