Recipes
Lasagna with artichokes and cooked ham
To be baked on special occasions but not only, here's how to prepare delicious lasagna with artichokes and cooked ham.
An intense aroma will spread around the house when you take our steaming lasagna with artichokes and cooked ham out of the oven, a true delight to be enjoyed as a main course or to be served as a first course on festive occasions .
These lasagna will be even better if you decide to prepare fresh pasta yourself. Alternatively, ready-made pasta that you can buy in the refrigerated counter will also work just fine (always fresh, therefore, not dry). To enrich this preparation there is cooked ham , but of course it will be delicious even if you omit it, perhaps to please vegetarian guests.
Ingredients
For the artichokes
- Artichokes – 8
- Parsley – to taste
- Garlic – 1 clove
- Extra virgin olive oil – 2 tablespoons
- Salt – to taste
- Lemon – 1
For the bechamel
- Whole milk – 800 ml
- Flour 00 – 80 g
- Butter – 80 g
- Nutmeg – to taste
- Fine salt – to taste
For the lasagna
- Fresh pasta for lasagna – 300 g
- Cooked ham – 200 g
- Grated parmesan – 100 g
Preparation
How to prepare the artichoke and ham lasagna recipe
To prepare your lasagna with artichokes and cooked ham, start by cleaning the artichokes , removing the external leaves and the sharpest part of the internal ones, the beard and part of the woody stem. Slice the artichokes and then dip them in water acidulated with lemon juice.
Brown the garlic in the oil in a pan then add the finely sliced artichokes. Season with salt and pepper and cook for 15 minutes, until they are very tender. Finally, flavor with fresh chopped parsley . When the artichokes are soft, remove the garlic and then blend part of the artichokes to obtain greater creaminess.
We advise you to prepare the béchamel yourself, first making a roux with butter and flour and then adding the milk and mixing with a whisk to avoid lumps. Let it thicken on the heat and season with salt and nutmeg .
Spread a little béchamel on the bottom of a baking dish then start forming the layers : first the pastry, then the béchamel, the artichokes, a sprinkling of grated cheese and the ham. Cover the last layer of bechamel and plenty of parmesan, bake at 180°C for 30-35 minutes . Serve your lasagna with artichokes and cooked ham after letting them rest for 15 minutes.
A further step to make your lasagna even better is to also prepare fresh pasta . If you have some time it's really worth it.
As for the variations, however, go ahead to add stringy cheese such as mozzarella, scamorza, fontina and taleggio between the layers. If you love strong flavours, then opt for the artichoke and speck lasagne .
Conservation
The lasagna will keep for 2-3 days in the refrigerator. You can also freeze them, preferably already portioned, for up to 3 months.
Read also
Artichoke lasagna
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