Serving our mission in Italy has allowed me to learn about local dishes, and today’s blog features a favorite! Thanks to the generosity of Laura, co-owner of a local ristorante kitchen located in the historical center of Barga, I have been learning about traditional regional dishes during my time in Italy.

This white lasagna is different than anything I had ever made, as it showcases artichokes as the main flavor in this Italian classic. Rather than eat the outer leaves as we do in the States, the more tender inner leaves and heart are selected. Tasty and oh-so delizioso, this has become a surprise favorite on our table!

Ingredients and directions for the béchamel sauce are listed below, but you may also refer to our Baked Cauliflower Pie blog. That recipe is doubled below for this lasagna.

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Lasagne al Carciofo - Tuscan White Artichoke Lasagna

SERVINGS 6 CHANGE SERVING SIZE

COOK TIME 45

PREP TIME 30

READY IN 1hours, 20 minutes

Ingredients

• Béchamel sauce
• 8 tbsp unsalted butter
• 1/2 cup shallot(s) minced (optional)
• 1/2 cup all-purpose flour
• 4 cups whole milk warm
• 1 bay leaf
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• Lasagna
• 12 lasagna noodles enough for 3 layers
• 6 artichokes outer leaves stripped off
• kosher salt and pepper
• olive oil to coat the pan
• 4 cups grated mozzarella

Instructions

Béchamel sauce

1. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3. Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.

Lasagna

1. Preheat oven to 375 degrees.
2. Prepare the artichokes by cutting off the tops, about 2 inches. Chop the stem, leaving the leaves attached and cut the whole artichoke in half.
3. Thinly slice the artichoke in half vertically and set aside.
4. Drizzle the bottom of a pan with olive oil and add the slices of artichoke. Season with salt and pepper and cook until tender. Remove from heat.
5. Gently combine the cooked artichoke with béchamel sauce and set aside
6. Thinly coat the bottom of a casserole dish with the béchamel sauce and begin layering the lasagna, beginning with the noodles, béchamel, and mozzarella. Continue layering for 3 layers, ending with a topping of mozzarella cheese.
7. Bake in the oven approximately 45 minutes or until the noodles are fully cooked, and the lasagna is bubbling around the edges.
8. Serve warm and enjoy!