Artichoke and pecorino lasagne
INGREDIENTS
sheets of green pasta made with spinach
béchamel sauce
creamed artichokes
artichokes conserved in oil
grated pecorino cheese
PREPARATION
Spread a layer of béchamel sauce over the bottom of the oven dish, place a layer of pasta on it and then apply another layer of béchamel sauce above it. Then add a thin layer of creamed artichokes and sprinkle it with pecorino, with a few whole leaves of artichokes conserved in oil on top. Proceed, alternating the ingredients in the order pasta, béchamel sauce, creamed artichokes, pecorino cheese and artichoke leaves. Form several layers until the depth of the oven dish has been filled and complete the top layer with plenty of pecorino cheese.
COOKING
Bake in a static oven for 30 minutes at a temperature of 180 degrees.
Antonella Alberghini
