Ingredients:
- 250g egg lasagna
- 12 artichokes
- 400g smoked cheese (scamorza)
- 200g Taleggio cheese
- Grana cheese
- White wine
- Extra virgin olive oil "Il Cavallino"
- Salt, pepper
- 1 teaspoon of chili powder, Peperoncino n° 5 Peperita al Jalapeño
Bechamel sauce:
- 1 liter of milk
- 80g flour
- 100g butter
- Nutmeg
- Salt
Clean and cut the artichokes, sauté them over medium heat, deglaze with wine, and cook until completely done for another 10 minutes.
Prepare the bechamel sauce by heating the milk with salt and nutmeg. Melt the butter with the flour and whisk to avoid lumps. When the two ingredients are combined, pour them into the hot milk. Thicken the mixture by stirring.
To assemble the lasagna, create layers in a baking dish: a layer of bechamel, one of pasta, and artichokes. Between each pasta layer, distribute the cheeses and chili powder, Peperoncino n° 5 Peperita al Jalapeño.
Sprinkle the top layer with plenty of Grana cheese to create a crust during baking. Bake in a preheated static oven at 180°C for 45 minutes.
