White Lasagne with Artichokes, Light Béchamel Sauce and Grana Padano
All wheels of Grana Padano cheese have to age a minimum of 9 months to over 20 months for the very finest Riserva.
Grana Padano may age to even over 24 months with a texture that becomes grainier and its taste and flavour evolve, becoming more intense yet never overpowering.
Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.
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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it
This recipe has been provided by Grana Padano
Serves 4 Preparation Time: 2 Hours Difficulty: Medium
Peel the artichokes, cut them into thin slices and soak in water and lemon juice for 5-10 minutes.
Prepare the water-based béchamel by mixing the flour and olive oil in a small saucepan with a whisk, until smooth. Pour the water in slowly, stirring well, add a pinch of salt, pepper and grated nutmeg and cook over a low heat for 5-6 minutes, until it reaches a creamy consistency. Season with Grana Padano. In a non-stick frying pan, brown a clove of garlic with a drizzle of olive oil, add the thyme, the drained artichokes and white wine. Sauté for 5 minutes over a medium heat, until the artichokes are soft.
Spread a tablespoon of béchamel on the bottom of a baking dish and start composing the lasagne by layering first the pasta, then the béchamel, a layer of artichokes, dried tomatoes and a sprinkling of grated Grana Padano. Repeat the process filling the pan until you get 4-5 layers of pasta.
Cook in a pre-heated oven at 180 °C for 15-20 minutes. Serve the lasagne hot.