Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
This baked version combines oven-ready lasagna sheets with an artichoke and ricotta cream. It is finished with béchamel to keep the layers covered while baking.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Ricotta
Ingredients without verified allergen data 4
Ingredients without verified allergen data: Oven-ready lasagna sheets, Medium artichokes, Béchamel sauce, Egg.
Method
- 01
Prepare the artichokes
Trim the artichokes, removing the tough outer leaves, tough tips, and inner choke. Quarter them and cook them in water until tender.
Ready to continue when: The artichoke quarters are tender when pierced.
10 min - 02
Make the filling
Drain the artichokes and blend them into a creamy mixture. Mix the cream with the ricotta and egg until the filling is uniform.
Ready to continue when: There are no large artichoke pieces left and the egg is fully incorporated.
- 03
Assemble the layers
Heat the oven to 200 °C. Cover the base of an ovenproof dish with a layer of béchamel. Alternate lasagna sheets and filling to make four pasta layers; finish by covering the top layer with the remaining béchamel.
Temperature: 200 °C / 392 °FReady to continue when: There are four pasta layers and the surface is completely covered with béchamel.
- 04
Bake
Bake the lasagna at 200 °C.
Temperature: 200 °C / 392 °FReady to continue when: The surface is golden and the layers are hot in the center.
18 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.