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Lasagne with Bechamel Sauce and Artichokes Sauteed with Garlic and Pancetta (Lasagne ai Carciofi con Aglio e Pancetta Affumicata)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: White

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Ingredients

4-1/2 cupsmilk
4 tablespoonsbutter
4 tablespoonsflour
1 cupParmigiano cheese, freshly grated
3 tablespoons, dividedfresh Italian flat-leaf parsley,
2-1/2 teaspoonssalt
½ cuppancetta, cut into thin strips
1/3 cupextra virgin olive oil
1 clovegarlic, crushed
3 (9 ounce packages)frozen quartered artichokes, chopped
to tastesalt
to tastefreshly ground black pepper
1 box (9 ounces)BARILLA Oven-Ready Lasagne


Preheat oven to 375F.

Parmigiano Cheese Sauce:
POUR milk into a 4 quart pot and heat; do not boil.
MELT butter in another 4 quart pot. Add flour and whisk with a wire whip. Cook 2-3 minutes.
ADD hot milk gradually, stirring constantly with wire whisk. Cook on medium heat until thickened. Remove from heat, add parmesan cheese, 2 tablespoons of parsely, and salt stirring with whisk until cheese is melted. Set aside.
SAUTE pancette in a small skillet until crisp. Drain and add to parmesan cheese sauce.

HEAT oil in a large skillet over medium heat . Add garlic and saute until yellow.
Add artichokes, salt, and pepper. Saute 2-3 minutes. Set aside.

To Assemble the Lasagne:
SPREAD 1 cup of cheese sauce to the bottom of a 13 X 9 glass baking dish.
TOP with 4 overlapping sheets of lasagne. Ladle 1 cup of sauce, being sure to completely cover lasagna sheets.
SPRINKLE approximately 1/2 cup artichokes over sauce.
TOP with 4 more sheets of lasagne. Spread with 1 cup sauce.
SPRINKLE with another 1/2 cup artichokes.
TOP with 4 more sheets of lasagne. Spread with 1 more cup of sauce. Top with remaining artichokes.
TOP with remaing 3-4 lasagna sheets. Spread all remaining sauce over top.
COVER with aluminum foil .
BAKE on middle rack for 45 minutes




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