Artisan Lasagna Recipe

Preparation Instructions

1. 1

   Prepare the Sunchoke Bechamel

   Peel and chop the sunchokes, then boil them in salted water until tender (about 15 minutes). Drain and blend with a bit of olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Prepare the Eggplant

   Slice the eggplant into thin rounds, sprinkle with salt, and let it sit for 30 minutes to draw out moisture. Rinse and pat dry. Sauté in olive oil until golden brown. Set aside.

3. 3

   Make the Mushroom Duxelle

   Finely chop the mushrooms and garlic. Sauté in olive oil until all moisture evaporates, about 10 minutes. Season with salt and pepper. Set aside.

4. 4

   Prepare the Spinach

   Sauté the fresh spinach in olive oil until wilted. Season with salt and pepper. Set aside.

5. 5

   Assemble the Lasagna

   In a baking dish, layer fresh pasta sheets, followed by sunchoke bechamel, eggplant, mushroom duxelle, ricotta cheese, and sautéed spinach. Repeat layers, finishing with a layer of pasta and bechamel on top.

6. 6

   Add Pecorino Crumble

   Sprinkle the top layer with crumbled pecorino cheese.

7. 7

   Bake the Lasagna

   Preheat the oven to 180°C (350°F). Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden.

8. 8

   Prepare the Citrus Vinaigrette

   Mix lemon juice, honey, and a pinch of salt in a bowl. Drizzle olive oil while whisking until emulsified.

9. 9

   Serve

   Let the lasagna cool for a few minutes, then slice and serve drizzled with citrus vinaigrette.