Artichoke, cavolo nero and pecorino lasagne

Artichoke, cavolo nero and pecorino lasagne

25 mins Prep · 30 mins Cook

If you're using fresh lasagne sheets for this recipe, there is no need to pre-soak them

Created by Spinneys
Prep time 25 minutes
Cook time 30 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 900
Fat 54.6g
Saturates 13.8g
Protein 13.7g
Carbs 75.7g
Sugars 4.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Grease a 20cm x 20cm oven dish.


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.


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.


Drain the lasagne sheets.


Slice the artichokes.


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.


Bake for 30 minutes.


Allow to stand for 15 minutes before serving.