المكونات

  • SpinneysFOOD Bottled Drinking Water 1L
  • SpinneysFOOD Fine Sea Salt 3 tsp
  • Dried lasagne sheets 250g
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 90ml
  • SpinneysFOOD All Purpose Flour 40g
  • SpinneysFOOD Full Fat Milk 500ml
  • Ground nutmeg A pinch
  • SpinneysFOOD Pecorino Romano 100g
  • SpinneysFOOD Artichokes in Sunflower Seed Oil 285g
  • Breadcrumbs 100g

Nutrition (Per serving)

  • سعرات حرارية 900
  • دهون 54.6g
  • المشبعة 13.8g
  • بروتين 13.7g
  • الكربوهيدرات 75.7g
  • السكريات 4.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

لازانيا بالخرشوف والملفوف الأسود وجبنة بيكورينو

Italian 25 Mins Prep · 30 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm x 20cm oven dish.
  2. Place the boiling water and 2 teaspoons of salt in a large dish. Add the lasagne sheets. Allow to soak while you prepare the sauce.
  3. In a medium-sized saucepan placed over a medium heat, add the olive oil and flour and stir continuously to form a paste – approx. 4 minutes. Add the milk all at once and whisk until smooth and thick. Season with the remaining salt, nutmeg and ¾ of the pecorino cheese. Set aside.
  4. Drain the lasagne sheets.
  5. Slice the artichokes.
  6. Spread a layer of sauce in the greased dish. Add a layer of lasagne sheets followed by a layer of sliced artichokes. Repeat until the dish is full, finishing with a layer of bechamel sauce. Sprinkle over the breadcrumbs and remaining pecorino cheese.
  7. Bake for 30 minutes.
  8. Allow to stand for 15 minutes before serving.