Ingredients for 6/8 people
For pasta:
300 grams of flour 0
3 whole eggs
For the sauce:
4 artichokes with thorns
Extra virgin olive oil
3 cloves of garlic
White wine (a splash)
Salt and pepper
1 organic lemon
For the bechamel:
50 gr extra virgin olive oil
50 gr flour 0
1/3 litre vegetable broth
¼ litre of cold oat milk (or rice milk)
Form a mount of flour. Arrange the lightly beaten eggs in the centre of the fountain. Gradually incorporate the flour with the help of a fork and then work the dough energetically with your hands until the dough is smooth, compact and homogeneous (at least 15 minutes).
Wrap the dough in cling film and store it in a cool place for at least an hour, before rolling it out, so that it loses the excessive elasticity acquired as a result of processing.
Clean and wash the artichokes and cut them into thin slices. In a pan, heat two tablespoons of extra virgin olive oil with the whole garlic cloves, add the artichokes and cook for a few minutes. Raise the heat and deglaze with a splash of white wine. When it has evaporated, add salt and add a little hot water. Cover and cook over low heat for about 20 minutes. Turn off, season with salt and pepper and embellish with the grated lemon zest (only the yellow !!!).
In a pan with a thick bottom, heat the oil briefly and sift the flour into it, stirring gently with a whisk. Gradually add the broth (or rice milk), continuing to stir and cooking over low heat until it thickens. Season with salt, pepper and season with nutmeg. Remove from heat and allow to cool. If any lumps remain, remedy with an immersion mixer.
Combine the artichoke sauce and béchamel to obtain the cream that we will use to season the lasagna.
Roll out the dough with the help of the machine and roll it out until the desired thickness is obtained (for lasagna I suggest number 6 or 7). Cut to the desired shape or width.
In a baking dish, spread the sauce, cover it with a layer of pasta ... sauce ... pasta ... sauce ... until everything is finished making sure to finish with the sauce. Cover with silver paper and bake for about 40 minutes at 180 °, removing the aluminium 10 minutes before the end to allow for a light gratin.
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