Patrizia’s Artichoke Lasagna with Broth-Based Béchamel
Researchers say that lasagna had become one of Italy’s traditional dishes by the late 1300s.

Lasagna is a favorite Italian layered pasta that is made in many ways. This is a version that is eaten in Vasto in the spring, when the locally grown artichokes are harvested, and the market stalls brim over with these delicacies. Patrizia served this dish one afternoon. I took several bites and immediately asked her for the recipe.
Ingredients for six servings

Béchamel sauce:

1 l vegetable or chicken broth
80 g flour
80 g butter
Salt and nutmeg to taste

To make the béchamel sauce:

Melt the butter over low heat.
Add the flour and stir until the mixture thickens to a paste. (burro montato)
Gradually stir the hot broth into the paste, cooking the mixture on low heat for about 5 minutes or until the sauce thickens. Season with salt and nutmeg.

Note: Bechamel sauce made with broth instead of milk, gives it a lighter and tastier texture.

Ingredients for the filling:

Approximately12 fresh lasagna sheets
6 artichoke hearts, sliced
2 cloves garlic, minced
3 tbsp olive oil
100 g grated Parmesan cheese
100 g shredded mozzarella
Salt and ground black pepper to taste

Procedure:
Sauté the garlic and the sliced artichoke hearts in the olive oil.
Season with salt and pepper and continue to cook them over medium heat until the artichoke hearts are tender. Add a little water if needed.

Spread a thin layer of the béchamel in a baking dish.
Place a layer of lasagna sheets, followed by some of the artichokes, some béchamel, and Parmesan.

Repeat the layers until all the ingredients are used.
Top with a layer of béchamel, Parmesan, and mozzarella.
Bake the lasagna at 180 Celsius covered with foil for 20 minutes.
Remove the foil and bake for another 15–20 minutes until golden.

Let your lasagna rest for 10 minutes before serving.