Lasagna with artichokes (with protein-free ingredients)
June 6, 2022
Lasagna is a typical dish of Italian cuisine. Artichoke lasagna is a vegetarian alternative.
Ingredients
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
Instructions
- Clean the artichokes, cut them in half and boil the halves in water and lemon
- 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
- Blend the cooked artichokes to obtain a cream
- 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.
- 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.
- Boil the lasagna sheets in plenty of water for a few minutes.
- 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.
- Finish with a layer of béchamel and sprinkle with breadcrumbs and Parmigiano Reggiano cheese
- Bake the artichoke lasagna at 180 ° for about 30 minutes
