Lasagne are always great and you can prepare them in so many different ways.

Here a vegetarian version, perfect together with the beautiful artichokes now in season!

After the success of this dish at the artichokes cooking class, Ginger gives the recipe to everyone!


6 artichokes

2 cloves of garlic

white wine to taste

parsley to taste

salt and pepper to taste

nutmeg to taste

1 box of dry lasagne

1 l of milk

80 g of butter

100 g of flour

½ l of vegetable broth (made with celery, carrot, onion)

parmigiano reggiano to taste


Clean the artichokes throwing away the external leaves and the hard parts of the stems (but don’t throw the stems!), cut them in half and then in thin slices.

Brown them in a pan with evo oil and garlic to be removed when golden brown. Once artichokes are browned, add half a glass of white wine, let it evaporate and cook them covered for 10-15 minutes on a slow flame. After this time remove the cover and make artichokes crisp. Add salt, pepper and some fresh chopped parsley. Let them stand.

In the meantime prepare bechamel sauce: melt the butter on a slow flame, add flour and mix for some instants, then add milk and mix with a whisk until the sause is thick (always on a slow falme). Add salt and nutmeg.

In a baking pan covered with parchment paper, put some scoop of bechamel sauce, then lasagne, artichokes, bechamel sauce, parmesan cheese and so on making layers. Finish with bechamel sauce and parmesan cheese and now almost cover lasagne with vegetable broth.

Put in the oven at 350°F for 30 minutes and at 400° for the last 10 minutes.

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