Lasagne ai Carciofi e Pancetta (Artichoke and Pancetta Lasagna)

This tasty lasagna filled with fresh artichokes, pancetta, and bechamel sauce is a typical Italian dish for a spring Sunday lunch. Very popular as an Easter meal, as well.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 24 mins
• Total Time: 1 hr 44 mins
• Calories: 417 Calories

Ingredients

• ¼ cup butter
• 1 pinch salt
• ½ cup all-purpose flour
• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• ½ cup white wine
• 1 clove garlic, crushed
• 12 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried dill
• 3 ⅓ cups milk
• 1 pound fresh artichoke hearts, thinly sliced
• 7 ounces pancetta (Italian bacon), cubed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Melt butter in a saucepan over medium-low heat. Whisk in flour and cook until a golden paste forms, about 5 minutes. Whisk in milk gradually until bechamel sauce is thick and smooth, about 5 minutes. Remove from heat; season with nutmeg and salt.

Step 3

Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until golden, 1 to 2 minutes. Stir in artichokes until coated with oil, about 5 minutes. Increase heat, pour in white wine, and simmer until evaporated, 2 to 3 minutes. Reduce heat to medium and cook until artichokes are tender, about 15 minutes. Season with dill, salt, and pepper. Remove from heat.

Step 4

Cook and stir pancetta in a large skillet over medium-high heat until crispy, about 10 minutes.

Step 5

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water until tender yet firm to the bite, about 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.

Step 6

Spread 2 ladlefuls of bechamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce; cover with another ladleful of sauce. Top with 1/3 of the artichoke mixture and 1/3 of the pancetta. Cover with 1/4 of the Parmesan cheese. Repeat layers three more times, ending with bechamel sauce and Parmesan cheese.

Step 7

Bake in the preheated oven until bubbling, about 25 minutes. Broil until top is golden brown, about 5 minutes. Let stand for 10 minutes before serving.