LASAGNE AI CARCIOFI E PANCETTA (ARTICHOKE AND PANCETTA LASAGNA)
This tasty lasagna filled with fresh artichokes, pancetta, and bechamel sauce is a typical Italian dish for a spring Sunday lunch. Very popular as an Easter meal, as well.
Provided by tea
Categories Italian Recipes
Time 1h54m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour and cook until a golden paste forms, about 5 minutes. Whisk in milk gradually until bechamel sauce is thick and smooth, about 5 minutes. Remove from heat; season with nutmeg and salt.
- Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until golden, 1 to 2 minutes. Stir in artichokes until coated with oil, about 5 minutes. Increase heat, pour in white wine, and simmer until evaporated, 2 to 3 minutes. Reduce heat to medium and cook until artichokes are tender, about 15 minutes. Season with dill, salt, and pepper. Remove from heat.
- Cook and stir pancetta in a large skillet over medium-high heat until crispy, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water until tender yet firm to the bite, about 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread 2 ladlefuls of bechamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce; cover with another ladleful of sauce. Top with 1/3 of the artichoke mixture and 1/3 of the pancetta. Cover with 1/4 of the Parmesan cheese. Repeat layers three more times, ending with bechamel sauce and Parmesan cheese.
- Bake in the preheated oven until bubbling, about 25 minutes. Broil until top is golden brown, about 5 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 44.1 g, Cholesterol 41 mg, Fat 18.4 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 8.5 g, Sodium 515.5 mg, Sugar 6.8 g
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