Lasagna with artichokes (with protein-free ingredients)
Medium, 1 hour
Level: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes
Yields: 4 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
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
Calories per serving
528 kcal
Carbohydrates
g 79
Lipids
g 19
Phosphate
mg 334
Potassium
mg 224
Protein
g 11
Sodium
mg 373
Preparation
- 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.