Pasta
Lasagne with Artichokes, Almonds and Zucchi Truffle-flavoured-EVO Oil
4
people
30′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Fresh Lasagne Pasta | 250 g |
Cooked Artichokes, in segments | 3 |
Milk | 800 ml |
Flour | 60 g |
EXTRA VIRGIN OLIVE OIL WITH TRUFFLE FLAVOUR | 60 ml |
Almonds cut into strips | 20 g |
Grated Parmesan Cheese | to taste |
Salt and Pepper | to taste |
Instructions
Prepare the béchamel sauce. Heat the milk. Heat the truffle-flavoured evo oil in a separate saucepan, take off the heat and add the flour, stirring briskly to make a lump-free paste. Return to the heat and allow to turn golden, stirring constantly, then add the milk a little at a time, season with salt and pepper and continue cooking over a low heat until it reaches the boil. Take off the heat and leave to cool.
If you don’t have any pre-cooked artichokes, trim them and cut them into thin strips. Transfer them to a frying-pan with a crushed glove of garlic, a pinch of salt and a little oil. Cook for about 10 minutes over medium heat, adding a little water if necessary.
Prepare the lasagne. Cut the pasta into squares so that it fits the oven dishes you will be using. Pour a spoonful of béchamel sauce into the bottom of the oven dishes. Cover with a layer of pasta, then béchamel sauce, artichokes and parmesan cheese. Continue until the ingredients have been used up.
Complete with the sliced almonds and bake in a hot oven at 200° for 20 minutes. The lasagne will be ready when it starts to turn golden on the surface. Remove from the oven and allow to cool a little before serving.
If you don’t have any pre-cooked artichokes, trim them and cut them into thin strips. Transfer them to a frying-pan with a crushed glove of garlic, a pinch of salt and a little oil. Cook for about 10 minutes over medium heat, adding a little water if necessary.
Prepare the lasagne. Cut the pasta into squares so that it fits the oven dishes you will be using. Pour a spoonful of béchamel sauce into the bottom of the oven dishes. Cover with a layer of pasta, then béchamel sauce, artichokes and parmesan cheese. Continue until the ingredients have been used up.
Complete with the sliced almonds and bake in a hot oven at 200° for 20 minutes. The lasagne will be ready when it starts to turn golden on the surface. Remove from the oven and allow to cool a little before serving.
