Here is the vegetarian version of the classic lasagna! If you have never tried artichoke lasagna, you need to do it right now. A creamy béchamel sauce, stringy cheeses, and the flavor of artichokes make this dish unique! Discover the quick and easy recipe: it's perfect for a special dinner!

00:00 – INTRODUCTION
00:08 – HOW TO CLEAN ARTICHOKES
00:40 – ARTICHOKE COOKING
01:06 – HOW TO MAKE THE BÉCHAMEL SAUCE
02:01 – LASAGNA LAYERS
02:45 – LASAGNA BAKING
02:55 – FINAL PRESENTATION

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★ INGREDIENTS AND RECIPE: https://ricette.giallozafferano.it/La...

★ INGREDIENTS FOR A 20X30 CM (8”x12”) BAKING DISH

Dried egg lasagna 1/2 lb (250g)
Artichokes 12
Scamorza cheese (Provola) 14 oz (400g)
Taleggio cheese 7 oz (200g)
Grated cheese 2 and 1/4 cups (250g)
White wine 1 glass
Extra virgin olive oil 4 tablespoons
Shallot 1
Fine salt to taste
Black pepper to taste

FOR THE BÉCHAMEL SAUCE
Whole milk 4 and 1/4 cups (1 liter)
Cake flour 80g (1/2 cup)
Butter 1/2 cup (100g)
Nutmeg to taste
Salt to taste

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