Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Artichoke, cavolo nero and pecorino lasagne

Italian 25 Mins Prep · 30 Mins Cook

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.