Lasagna with artichokes (with protein-free ingredients)

Lasagna with artichokes (with protein-free ingredients)

Italy icon
June 6, 2022

Lasagna is a typical dish of Italian cuisine. Artichoke lasagna is a vegetarian alternative.

No ratings yet.
Category Main Pasta
Country Italy
Prep 30 mins
Cook 30 mins
Ready-in 60 mins
Yields 4 people
Skill Level Medium


5 artichokes
500 ml of previously prepared bechamel sauce (recipe below)
1 clove of garlic
½ glass of rice milk
½ glass of water
250 g protein-free lasagna sheet
2 tablespoons of breadcrumbs mixed with a tablespoon of Parmigiano Reggiano cheese
2 tablespoon of extra virgin oil
For the béchamel:
35 g butter
25 g flour
½ L of rice milk
nutmeg to taste
salt and pepper to taste

Nutritional Table

Energy 528
Protein 11 g
Lipids 19 g
Carbohydrate 79 g
Sodium 373 mg
Phosphate 334 mg
Potassium 224 mg

Cooking Method


  1. Clean the artichokes, cut them in half and boil the halves in water and lemon
  2. When they are softened, drain carefully and cut the artichokes into thin slices. Place everything in a pan with a tablespoon of oil and brown for a few minutes
  3. Blend the cooked artichokes to obtain a cream
  4. Prepare the béchamel by dissolving the flour with a little cold milk. Once you have a cream without lumps, add the rest of the milk, mixing well.
  5. Place on the stove over low heat and continue stirring. When cooked, add the butter. Let the butter melt completely. Add nutmeg, a pinch of salt and pepper to taste. When the cream is smooth and velvety turn off the stove. The béchamel will be ready.
  6. Boil the lasagna sheets in plenty of water for a few minutes.
  7. Spread a layer of béchamel on the bottom of a small baking dish, then a layer of pasta, another of béchamel, one of artichoke cream and again the pasta. Continue to alternate the ingredients in this way until they are exhausted.
  8. Finish with a layer of béchamel and sprinkle with breadcrumbs and Parmigiano Reggiano cheese
  9. Bake the artichoke lasagna at 180 ° for about 30 minutes