Lasagna with Grana Padano PDO and Artichoke Lasagna

Ingredients

1. Lasagna sheets: 300 g
2. Artichokes: 10
3. Grana Padano PDO: 200 g
4. Oil-packed sun-dried tomatoes: 180 g
5. Water: 1 l
6. Extra virgin olive oil: 100 g
7. All-purpose flour: 100 g
8. Nutmeg: freshly grated, to taste
9. White wine: 1 cup
10. Garlic: 1 clove
11. Lemon: 1
12. Thyme: to taste
13. Salt & pepper: to taste

Instructions

1. Peel the artichokes and slice them thinly. Soak them in water with lemon juice for 5-10 minutes to prevent browning.
2. In a small pot, mix flour and olive oil, and use a whisk to make a smooth base for a water-based béchamel. Gradually add water while stirring, then add salt, pepper, and a little freshly grated nutmeg. Cook on low heat for 5-6 minutes until it thickens. Finally, stir in Grana Padano PDO.
3. In a non-stick frying pan, sauté garlic in a little olive oil until golden, then add thyme and the sliced artichokes. Pour in the white wine and cook on medium heat for about 5 minutes, or until the artichokes are tender.
4. In a baking dish, spread a spoonful of béchamel at the bottom. Layer pasta, béchamel, and the artichoke mixture, alternating them. Once you have 4-5 layers of pasta, finish with a layer of béchamel. Sprinkle sun-dried tomatoes and freshly grated Grana Padano PDO on top.
5. Preheat the oven to 180°C (350°F) and bake for 15-20 minutes, or until golden and bubbling.
6. Serve hot and enjoy!