Lasagne with artichokes and provola cheese

chef

Leonardo Pellacani

Other Ingredients

250 g. Fresh egg pasta dough

1 lt. Milk

q.s. Parmigiano Reggiano, grated

q.s. Chopped parsley

q.s. Salt & nutmeg

250 g. Ham

Make 1 baking tray 

Roll out the pasta dough  into large rectangles, then blanch them in boiling salted water, drain them and dry it on a towel. In the meantime, in a pot,  bring the milk to a boil and thicken it with the white roux. Add the artichoke sauce, the grated parmigiano and the chopped parsley. Season with salt and nutmeg. In a baking dish  place a layer béchamel on the bottom then add  the blanched pasta, then spread some of the artichoke béchamel, few slices of ham, the scamorza cheese and  sprinkle of  parmigiano over the top. Cover with some pasta and proceed to build up the lasagne so it has 5-6 layers. Complete with a sprinkling of grated parmigiano. Bake the lasagna in the oven at 190˚ for about 30 minutes.