Lasagne Bolognese with Artichokes and Potatoes

stampa

A new interpretation of the traditional Romagnola recipe, where the substance of the Bolognese sauce is combined with the bitterness of artichokes and the sweetness of potatoes.

Recipes by Meat
Number of people:
4
Level of difficulty:
Medium
Required time:
30'
Nutritional values
per serving prepared according to this recipe.

Energy value
673 Kcal
- Protein
28 g
- Carbohydrates
74 g
- Fat
31 g

Ragù alla bolognese barilla
 
400 g
Parmigiano Reggiano grated
 
50 g
Artichokes
 
3
Milk
 
900 g
Butter
 
50 g
Flour
 
50 g
Extra virgin olive oil
 
10 g
Nutmeg
 
as needed
Salt
 
as needed

Preparation

1

Wash and thinly slice the artichokes. Sauté for a few minutes in a frying pan with oil.

1

Dice the potatoes into small cubes, then parboil for 2 minutes in salted water.

1

Prepare the béchamel sauce by melting the butter in a pot, adding the flour, and pouring in the hot milk. Stir to prevent lumps from forming. Add salt and a pinch of nutmeg. Bring to a boil and cook for a few minutes.

1

Grease a baking dish and spread a layer of béchamel sauce and a layer of Barilla Ragù alla Bolognese over the bottom. Add the artichokes and potatoes. Place 2 sheets of lasagne on top and continue in this manner, alternating the sauce and sheets of lasagne, to make 5 layers.

1

Sprinkle with Parmigiano Reggiano and bake in the oven for 20 minutes at 220°C.

Chef's tips


For richer flavour, you can garnish the dish with 80g of speck, sliced into thin strips and browned in the frying pan.

Suggested wine


For this dish, we recommend a well-bodied white wine with a fresh, floral bouquet that has a harmonious and mineral taste on the palate, such as a Vermentino Sardo or a Verdicchio dei Castelli di Jesi Marchigiano.

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