Buon appetito!
Artichoke, Sausage, and Smoked Mozzarella Lasagna
Ingredients
- 1 lb lasagna sheets
- 1 lb sausage
- 5 artichokes
- 2 garlic cloves
- ½ cup fresh parsley
- 1 cup white wine
- ½ cup flour
- ½ cup butter
- 4 cups milk
- 1 lb smoked mozzarella
- 1 cup Parmigiano Reggiano
- 1 teaspoon nutmeg
- salt
- pepper
Instructions
- Cook the lasagna sheets in boiling salted water. Drain and set aside.
- Clean the artichokes by removing the harder leaves on the outside and using a paring knife to clean the bottom and peel the stems. Cut it into thin slices and set aside.
- Cook the sausage.
- Remove the sausage from the pan and cook the artichokes in the same pan. Season with salt and pepper, add the chopped garlic and finely chopped parsley.
- Cook on medium heat for 10 minutes and then add the sausage. Mix it together and add the wine.
- Reduce and set aside.
- For the bechamel, heat the milk in a deep saucepan. In a similar pan, melt the butter on medium heat. Add the flour and mix, possibly with a wooden spoon. Slowly incorporate the milk, whisking constantly to not form any lumps. Cook for 10 to 15 minutes until the sauce thickens up. Season with salt to taste and add the nutmeg.
- Now, it’s time to assemble our lasagna. Coat the inside of the casserole dish with some butter to prevent the dish from sticking. Spread a small layer of bechamel. Then, add one layer of pasta, followed by the sausage/artichoke mix, then the smoked mozzarella cut into small cubes, a layer of bechamel, and half of the Parmigiano.
- For the second layer, add the sausage/artichoke mix and the smoked mozzarella, and top with pasta. Cover the pasta layer with bechamel and the rest of the Parmigiano.
- Cover with foil and cook in the oven at 375F for 30 minutes to let the cheese melt, then remove the foil and cook under the broiler for 10 minutes, until the top gets a nice light brown color.
