Ingredients with Measurements:
- 12 lasagna noodles
- 2 cans of artichoke hearts, drained and chopped
- 2 cups of Provolone Valpadana cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the cheese sauce
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes.
5. Add the salt, black pepper, and nutmeg to the sauce. Stir to combine.
6. Add the Provolone Valpadana cheese to the sauce and stir until melted.
7. Add the chopped artichoke hearts to the cheese sauce and stir to combine.
8. Spread a thin layer of the cheese sauce on the bottom of the baking dish.
9. Arrange 4 lasagna noodles on top of the cheese sauce.
10. Spread 1/3 of the remaining cheese sauce on top of the noodles.
11. Repeat the layers of noodles and cheese sauce two more times.
12. Sprinkle the grated Parmesan cheese on top of the final layer of cheese sauce.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Total fat: 23g
Saturated fat: 14g
Cholesterol: 72mg
Sodium: 676mg
Total carbohydrates: 32g
Dietary fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Provolone Valpadana.
- You can use fresh artichoke hearts instead of canned.
Variations:
- Add cooked ground beef or sausage to the cheese sauce for a meaty version.
- Add spinach or kale to the cheese sauce for a healthier version.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- You can make the cheese sauce ahead of time and store it in the refrigerator until ready to use.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the lasagna on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more cheese sauce or a can of diced tomatoes.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that has been around since the Middle Ages.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot and enjoy as a main course for dinner or lunch.
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Region: Italian