Lasagnetta Recipe

Preparation Directions

1. 1

   Prepare the Artichoke Ragu

   In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent. Stir in the chopped artichoke hearts, and cook for another 5 minutes. Add tomato paste, vegetable broth, salt, black pepper, and nutmeg. Simmer for 15 minutes until thickened.

2. 2

   Make the Bechamel Sauce

   In a saucepan, melt butter over medium heat. Once melted, whisk in flour and cook for 2 minutes. Gradually whisk in milk, stirring continuously until the sauce thickens. Season with salt, black pepper, and nutmeg.

3. 3

   Assemble the Lasagnetta

   Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of artichoke ragu. Place three lasagna sheets on top, followed by half of the bechamel sauce, then another layer of ragu. Repeat the layers, finishing with a layer of bechamel on top. Sprinkle grated Parmesan cheese and lemon zest over the top.

4. 4

   Bake

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly. Let it cool for a few minutes before serving.