Sometimes, the body cries out for a comfort dish, one of those that hugs you from the inside, but without the obligation of spending endless hours in front of the stove. Cooking at home can be a very quick act of love if you know how to combine the right elements. Assembling this artichoke and cheese lasagna is literally like playing with Lego: you stack layers of flavor and the oven does the rest of the work for you. It is a recipe designed to succeed, mixing the delicacy of the vegetable with the unmistakable power of smoked scamorza. I assure you that this contrast of textures and aromas will become a staple in your weekend menus.
Contents
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 30 min
- 6 lasagna sheets
- 4 medium Roman-style artichokes (See here how to prepare them) or canned baby artichoke hearts
- 15 g butter
- 1/2 smoked provola
- 125 g fior di latte mozzarella (well drained)
- 40 g grated Parmigiano Reggiano
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the artichoke and cheese lasagna step by step
Prepare the base ingredients
First, we need to have all our components ready for assembly. Preheat the oven to 180 degrees. Take the artichokes (you can use the Roman-style artichokes recipe from the channel or some well-drained baby hearts in oil) and cut them into small pieces. Also, crumble or thinly slice the smoked scamorza and make sure the mozzarella has been draining for a while so it has lost all excess water.
The secret of hydration
For this artichoke and cheese lasagna, we are going to use dry pasta sheets, without boiling them beforehand. The big trick here is that your béchamel must be very abundant and quite a bit thinner than usual. The pasta will cook in the oven by absorbing this liquid, so if the sauce is very thick, the result will be dry.
Assemble the layers like a pro
At the bottom of your dish, spread a generous layer of béchamel so the first sheet doesn’t stick. Place the pasta and cover it with more béchamel. Then, sprinkle parmesan, distribute the artichoke pieces, add the drained mozzarella, and a few slices of scamorza. Be careful with the smoked scamorza, it is very powerful, so don’t overdo the amount.
The final touch before the oven
Repeat the process until the mold is full, finishing with a sheet well covered in béchamel and plenty of parmesan cheese. To achieve a movie-worthy gratin, place small knobs of butter distributed over the surface. Bake for about 30 minutes at 180 degrees, until the levels settle and the top layer is golden and crispy.
Golden tricks for a perfect lasagna
Resting is fundamental
When you take the lasagna out of the oven, resist the temptation to cut it immediately. Let it rest for a little while. First, because you will burn yourself alive. And second, because as the temperature drops a bit, the juices settle and when you cut the portion, you will get a firm and beautiful piece, instead of it spilling all over the plate.
Super express version
If one day you are in a huge rush and don’t have time to prepare the artichokes from scratch, don’t worry. Some good quality canned baby artichoke hearts will save your life and the result will still be spectacular thanks to the contrast with the cheeses.
Frequently Asked Questions
Do I have to boil the lasagna pasta before using it?
It is not necessary if you use an abundant and slightly thinner béchamel. The dry pasta will absorb the moisture from the sauce and the ingredients during baking, remaining tender and perfect.
What can I use if I can’t find smoked scamorza?
If you don’t have scamorza, you can use any other melting cheese you like, such as a mild provolone. If you want to keep the smoky touch, you can mix it with a little bit of Idiazábal cheese.
Why does the mozzarella need to be drained?
Fresh mozzarella releases a lot of water when heated. If you don’t drain it well before assembling the dish, the excess liquid will water down the béchamel and ruin the texture of the recipe.
Related recipes you will love
If you are fascinated by authentic Italian dishes and want to continue experimenting in the kitchen, take a look at these options:
- Bolognese Lasagna: the great Sunday classic in Italy, with a rich and comforting sauce.
- Pasta with broccoli and anchovies: a delicious and very tasty way to enjoy vegetables with pasta.
- Fresh egg pasta: the definitive guide to making your own pasta at home from scratch.
Enjoy your artichoke and cheese lasagna!
I hope this recipe shows you that with good ingredients and a couple of simple tricks, you can achieve spectacular dishes without stress. Prepare it this weekend, accompany it with a good glass of wine, and enjoy the authentic taste of Italy.
If you liked it, subscribe to my YouTube channel and Instagram to discover more recipes with an Italian accent. Leave a comment telling me how it turned out and share your photos by tagging me. I am so excited to see your creations!
Enjoy your meal!
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The card
Artichoke and cheese lasagna: quick and easy recipe
Ingredients
- 6 Lasagna sheets
- 4 Medium artichokes Prepared beforehand “Roman-style” or 260 g of canned baby artichoke hearts
- 15 g Butter
- ½ Smoked provola
- 125 g Well-drained fior di latte mozzarella
- 40 g Parmigiano Reggiano grated
Instructions
- Preheat the oven to 180 degrees.
- Cut the prepared artichokes into small pieces.
- Make sure the fior di latte mozzarella is very well drained.
- Spread a generous layer of béchamel on the bottom of a baking dish.
- Place a lasagna sheet and cover it with more béchamel.
- Sprinkle with Parmigiano Reggiano, distribute the artichoke pieces, and add the mozzarella and the diced smoked provola.
- Repeat the process layer by layer until you reach the top.
- Finish with a sheet well covered in béchamel and plenty of Parmigiano Reggiano on top.
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Bake for 30 minutes at 180 degrees.
- Remove the lasagna from the oven and let it rest for 10 minutes before cutting so it sets.
