Vegetarian lasagne with artichokes

    2 hours 50 min

    This is a great tasty lasagne recipe that you can make completely from scratch if you have the time. Or, you can use all storebought ingredients (dried lasagne and ready made bechamel sauce) then all you have to do is cook the artichokes while the pasta is boiling. In both cases, you'll have a rich and tasty vegetarian lasagne, that you'll guests will love.

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    Serves: 6 

    • For the homemade pasta
    • 225g 00 grade pasta flour or plain flour
    • 25g durum wheat fine semolina flour
    • 3 fresh eggs, at room temperature
    • 1 pinch salt
    • 1 tablespoon extra virgin olive oil
    • For the bechamel sauce
    • 80g butter
    • 80g plain flour
    • 1L milk
    • salt and pepper
    • 1 teaspoon nutmeg
    • For filling and assembling
    • 3 tablespoon extra virgin olive oil
    • 1 clove garlic
    • 350g fresh or frozen artichokes hearts
    • 100ml white wine
    • 1 tablespoon fresh dill or 1 teaspoon dried
    • 100g fontina cheese, cubed
    • 5 tablespoons grated Parmesan cheese

    Prep:1hr  ›  Cook:50min  ›  Extra time:1hr freezing  ›  Ready in:2hr50min 

      Prepare homemade pasta

    1. Mix the two flours and place on a clean working surface. Make a well in the middle and add eggs, salt and oil. With a fork beat the eggs and then gently mix in the flour, bringing it to the centre. When the eggs are fully absorbed and a compact mix is reached, start kneading the mixture, folding and stretching it, until smooth and not sticky, about 10 minutes. Add water if the mixture is too stiff, 1 tablespoon at the time. Wrap in cling film, cover with a damp tea towel and refrigerate for 30 minutes.
    2. Roll out the pasta: Set your pasta machine to the widest setting. Divide the mixture into 6 to 7 pieces, take one and cover the rest with a damp tea towel. Flatten the piece with a rolling pin and then pass it through the pasta machine. You'll get a long and uneven sheet. Dust with more flour, fold in 2 lenghtwise and pass though the machine again and again, folding the sheet each time, until you get a smooth and fairly even sheet. Dust with little flour if it gets sticky. Set aside and roll the remaining pieces.
    3. Dust a clean tea towel with semolina or prepare a pasta dryer. Set the pasta machine to a medium setting and pass the sheet through the machine. Cut the long strip in half (so it's easier to handle) and pass each half in the last and narrowest setting of the machine. You'll get a long and thin sheet. Cut the fresh lasagne sheets to fit the size of your baking dish and place on the tea towel or place on the pasta drier. Keep rolling out all the pasta the same way. Let it stand 30 minutes to 1 hour before using.
    4. Prepare the bechamel sauce:

    5. Melt butter in a saucepan and add the flour. Stir vigorously with a whisk to prevent lumps. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from the hob and set aside.
    6. Cook the artichokes:

    7. In a large pan on medium heat 3 tablespoon oil and fry garlic until golden. Add artichokes and coat in oil with a wooden spoon. Season with salt and cook for 5 minutes. Pour in the wine, then turn up the heat and let simmer for a few minutes for the alcohol to evaporate. Bring to a simmer, reduce heat to medium and cook the artichokes until tender, about 20 minutes. Add some water if they get too dry. Remove from hob, adjust seasoning and sprinkle with dill. Set aside.
    8. Assemble and bake the lasagne:

    9. Preheat oven 180 C / Gas 4.
    10. Pour 1 ladleful of bechamel sauce over the bottom of a 20x30cm baking dish. Add enough lasagne sheets to cover the bottom and add 1/5 of the bechamel sauce, 1/4 of the artichokes, 1/4 of the fontina cheese and a generous sprinkle of grated Parmesan cheese. Continue layering in that order and finish with bechamel sauce plus and a good handful of grated Parmesan cheese.
    11. Bake the lasagne in the preheated oven until bubbly and the top is golden brown, about 40 minutes. To give the top a a nice golden color, turn up the grill during the last 5 minutes. Remove from oven, cover with aluminium foil and let stand for 20 to 30 minutes before slicing and serving.


    If you use fresh storebought lasagne cook 4 to 5 pieces in a large pot with salted boiling water for 1 minute. Drain the lasagne sheets and rinse quickly cold tap water to stop the cooking. Lay sheets on a tea towel and pat dry. If you are using dry sheets, follow the cooking time indicated on the packet.

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