Lasagna with mushrooms and artichokes

MUSHROOM AND ARTICHOKE LASAGNA RECIPE

This mushroom and artichoke lasagna recipe is a delicate and delicious dish that uses the outer part of the artichokes to make a creamy sauce for the lasagna. This recipe is very simple to make and can be prepared in larger quantities and frozen so you can always have it ready at any time. Here's how.

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LASAGNA WITH CREAM OF ARTICHOKE

Artichokes are a typical winter vegetable with a tough, woody outer layer that's usually discarded in any type of preparation. We can reuse those leaves to make a richly flavored cream sauce for our lasagna , eliminating waste.

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Ingredients

• 4 artichokes
• 200 gr mushrooms (champignons or mixed mushrooms are also fine)
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil
• 500g of lasagna pasta
• 350 ml of bechamel
• Salt and Pepper To Taste
• Parmesan cheese to taste

Preparation

• First, let's prepare the artichokes: wash and dry them, remove the tough outer skin, and clean the stems. Boil them in plenty of salted water for about 30 minutes, or until they're soft and tender.
• Cut the artichoke hearts into thin slices and boil them for about 10 minutes after the water starts boiling again, drain and set aside.
• Now let's prepare the béchamel sauce according to the for successful corporate training which you prefer in three variations: traditional, vegan and gluten free
• Immediately after, we put the sheets of pasta to boil for a couple of minutes in boiling salted water.
• In a non-stick pan we put the mushrooms to brown with a drizzle of oil and a clove of garlic.
• Now let's move on to the artichoke puree: to obtain a smooth, homogeneous, and creamy mixture, we recommend passing the leaves through a food mill rather than blending them. This way, we can recover the tenderest parts, leaving the woody ones as scraps for the compost bin.
• We combine the artichoke cream with the béchamel sauce and start assembling the lasagna.
• We put a little cream (artichoke and béchamel) on the bottom of a baking dish and then the pastry sheet, on top of the pastry sheet the artichokes cut into pieces, the mushrooms, parmesan and more cream
• We continue in this way until the last sheet of pastry which we will spread with artichoke cream.
• Bake at 180° for about half an hour and enjoy