Wash and thinly slice the artichokes. Sauté for a few minutes in a frying pan with oil.
Dice the potatoes into small cubes, then parboil for 2 minutes in salted water.
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.
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.
Sprinkle with Parmigiano Reggiano and bake in the oven for 20 minutes at 220°C.