Artichoke lasagna is a simple yet flavorful baked pasta dish.
It's perfect for family Sundays, special dinners with guests, or even Easter lunch. Take advantage of artichoke season—when they are tender and full of flavor—to make this dish extra special!
This lasagna is made with just a few ingredients: artichokes, lasagna sheets, mozzarella, grated cheese, and béchamel sauce. The result is a delicate yet irresistible dish!
Although it may look complex, artichoke lasagna is actually easy to make. First, cook the artichokes and blend some of them into a creamy sauce mixed with béchamel. You can make béchamel from scratch or use store-bought to save time.
Once everything is ready, simply layer the pasta, artichoke cream, whole artichokes, mozzarella, and grated cheese in a baking pan. After baking, the lasagna will be crispy on top and bursting with flavor.
Artichokes pair beautifully with béchamel and Parmigiano cheese, creating a deliciously creamy texture. This dish is a great vegetarian alternative to classic lasagna, just like Pumpkin Lasagna or Lasagne alla Norma.
Try this easy recipe and enjoy a comforting, seasonal pasta dish that will surprise you with its incredible taste!
Ingredients
Prep Time: 20 Min | Cook Time: 45 Min | Servings: 6
Doses for a 13x9 inch lasagna pan or 10x10 inch square baking dish
For the Filling
- 6 artichokes
- 1 lemon
- 200 g (2 ¼ cups) grated Parmigiano Reggiano
- 300 g (10 oz) Mozzarella
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- Salt, to taste
For Lasagna
- About 12 lasagna sheets: you can make fresh homemade lasagna sheets following our step by step recipe: here you can find out how to make Italian Homemade Pasta
- Or you can buy authentic Italian flat lasagna, oven ready (no cooking or boiling necessary), made with durum wheat (we recommend Tuscanini brand).
The Béchamel Sauce
- 500 ml (~2 cups) whole milk
- 50 g (1.8 oz) unsalted butter
- 50 g (1.8 oz) flour
- ¼ teaspoon salt
Instructions
Make the Bechamel Sauce
Step 1) - In a saucepan, gently melt the butter over low heat. Gradually sift in the flour to prevent lumps from forming. Stir quickly with a whisk until you get a smooth, even mixture.
This butter and flour mixture, known as roux, should have a light golden color.
Step 2) - Warm the milk without letting it reach a boil. Gradually add it to the roux, stirring continuously with a whisk. Season with salt and a pinch of grated nutmeg to taste.
Let it cook for about 10-15 minutes, stirring constantly, until it thickens. The sauce is ready when it coats the back of a wooden spoon. Set aside.
For more information and tips, read how to make bechamel recipe.
Clean and Cook the Artichokes
Step 1) - Start by preparing the artichokes. Remove the tough outer leaves and cut off the stem. Trim the outer edges, getting rid of any hard parts and the pointed tip.
Cut each artichoke in half and carefully scoop out the fuzzy inner part, also known as the "beard," along with any sharp thorns.
As you clean them, immediately place the artichokes in a bowl of cold water with lemon juice. This prevents them from turning brown. Repeat this process for all the artichokes, then slice them thinly.
Step 2) - Heat the EVO Oil in a large frying pan over medium heat and add the parsley and the peeled garlic cloves. Sauté for 1 minute.
Then add the sliced artichokes, salt to taste and ½ glass of water. Cover and cook for about 15-20 minutes, or until they become tender. Keep in mind that the exact cooking time may vary depending on the type of artichoke.
Make the Artichoke Cream
Step 3) - Once the artichokes are cooked, take about ⅔ of them and blend them in a food processor until smooth and creamy.
Transfer the artichoke cream to a bowl, then mix it with ⅔ of the béchamel sauce. Stir well until you get a smooth and even mixture.
Assemble the Lasagna
Step 4) - Spread 2-3 tablespoons of béchamel sauce on the bottom of a lasagna baking pan to prevent sticking.
Place two lasagna sheets on top, then spread a layer of artichoke cream over them. Add a few pieces of mozzarella and sprinkle some grated Parmigiano Reggiano.
Step 5) - Add another layer of lasagna sheets, then arrange some of the whole artichoke slices on top. Add more mozzarella and Parmigiano.
Continue layering in this way, alternating creamy layers (with artichoke cream) and artichoke slice layers (with whole artichokes).
For the final layer, spread the remaining béchamel sauce evenly over the top and sprinkle with a generous amount of grated Parmigiano.
Bake the Lasagna
Step 6) - Preheat the oven to 180°C (350°F).
Bake the lasagna for 30 minutes, or until the top is golden brown and slightly crispy.
Once done, let it rest for about 10 minutes before serving. This helps the layers set and makes it easier to slice.
Enjoy your delicious artichoke lasagna!
YOU MUST ALSO TRY:
- Artichoke Risotto
- Italian Stuffed Artichokes
- Creamy Artichoke Pasta
- Italian Artichoke Casserole
- Artichoke Salad with Parmigiano Cheese
Storage
Artichoke lasagna is best enjoyed fresh, but if needed, you can store it in the refrigerator for up to one day, making sure to cover it well. Cooked artichokes are quite delicate and can lose their texture and flavor over time.
If you want to plan ahead, you can prepare the lasagna a day in advance and simply reheat it before serving.
Alternatively, you can store it in the fridge and enjoy it the next day, or freeze it for longer storage. Freezing is a great option if you want to have a homemade meal ready to serve when needed. Just be sure to thaw it in the fridge before reheating for the best texture and taste.
Tips and Variations
If you want to give your artichoke lasagna an extra boost of flavor, you can add some savory cured meats. Thin slices of cooked ham will add a delicate, slightly sweet taste, while small cubes of smoked bacon will bring a richer, more intense flavor with a hint of smokiness. Either option will complement the artichokes beautifully and enhance the dish.
For an even more flavorful cheese combination, consider replacing mozzarella with stronger, meltier cheeses.
Provola—whether mild or smoked—will add a creamy texture and a slightly tangy taste.
Caciocavallo offers a nutty, buttery flavor that pairs wonderfully with the béchamel and artichokes.
If you prefer a more indulgent, rich cheese, Taleggio is a great choice, as it melts beautifully and adds a deep, slightly tangy and earthy note to the lasagna.
These small variations allow you to customize your artichoke lasagna to your taste, making it even more delicious and satisfying!
Recipe Card
rtichoke Lasagna (Italian Recipe with Béchamel Sauce)
Ingredients
For the Filling
- 6 artichokes
- 1 lemon
- 200 g Parmigiano Reggiano - 2 ¼ cups, grated
- 300 g mozzarella - 10 oz
- 3 tablespoons olive oil - extra virgin
- 2 cloves garlic
- salt to taste
For Lasagna
- 12 lasagna sheets
For Béchamel Sauce
- 500 ml milk - ~2 cups, whole
- 50 g unsalted butter - 1.8 oz
- 50 g flour - 1.8 oz
- ¼ teaspoon salt
Instructions
Make the Bechamel Sauce
- In a saucepan, gently melt the butter over low heat. Gradually sift in the flour to prevent lumps from forming. Stir quickly with a whisk until you get a smooth, even mixture. This butter and flour mixture, known as roux, should have a light golden color.
- Warm the milk without letting it reach a boil. Gradually add it to the roux, stirring continuously with a whisk. Season with salt and a pinch of grated nutmeg to taste.
- Let it cook for about 10-15 minutes, stirring constantly, until it thickens. The sauce is ready when it coats the back of a wooden spoon. Set aside.
Clean and Cook the Artichokes
- Start by preparing the artichokes. Remove the tough outer leaves and cut off the stem. Trim the outer edges, getting rid of any hard parts and the pointed tip.
- Cut each artichoke in half and carefully scoop out the fuzzy inner part, also known as the "beard," along with any sharp thorns.
- As you clean them, immediately place the artichokes in a bowl of cold water with lemon juice. This prevents them from turning brown. Repeat this process for all the artichokes, then slice them thinly.
- Heat the EVO Oil in a large frying pan over medium heat and add the parsley and the peeled garlic cloves. Sauté for 1 minute.
- Then add the sliced artichokes, salt to taste and ½ glass of water. Cover and cook for about 15-20 minutes, or until they become tender. Keep in mind that the exact cooking time may vary depending on the type of artichoke.
Make the Artichoke Cream
- Once the artichokes are cooked, take about ⅔ of them and blend them in a food processor until smooth and creamy.
- Transfer the artichoke cream to a bowl, then mix it with ⅔ of the béchamel sauce. Stir well until you get a smooth and even mixture.
Assemble the Lasagna
- Spread 2-3 tablespoons of béchamel sauce on the bottom of a lasagna baking pan to prevent sticking.
- Place two lasagna sheets on top, then spread a layer of artichoke cream over them. Add a few pieces of mozzarella and sprinkle some grated Parmigiano Reggiano.
- Add another layer of lasagna sheets, then arrange some of the whole artichoke slices on top. Add more mozzarella and Parmigiano.
- Continue layering in this way, alternating creamy layers (with artichoke cream) and artichoke slice layers (with whole artichokes).
- For the final layer, spread the remaining béchamel sauce evenly over the top and sprinkle with a generous amount of grated Parmigiano.
Bake the Lasagna
- Preheat the oven to 180°C (350°F). Bake the lasagna for 30 minutes, or until the top is golden brown and slightly crispy.
- Once done, let it rest for about 10 minutes before serving. This helps the layers set and makes it easier to slice.
Leave a Reply