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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
