Authentic home cooking from Italy, with US measurements. 
Lasagna with Artichokes, Speck, and Mint
A flavorful main dish featuring a creamy artichoke sauce with a hint of mint. After preparing Roman-style artichokes, blend them into a smooth cream. Sauté the speck until crispy. Prepare egg pasta sheets and layer them with the artichoke cream, crispy speck, Parmesan cheese, béchamel sauce, and a drizzle of olive oil. Bake in a convection oven at 350°F (180°C) for 40 to 45 minutes. Let cool slightly before serving the lasagna.
Lasagna with Artichokes, Speck, and Mint
A flavorful main dish featuring a creamy artichoke sauce with a hint of mint. After preparing Roman-style artichokes, blend them into a smooth cream. Sauté the speck until crispy. Prepare egg pasta sheets and layer them with the artichoke cream, crispy speck, Parmesan cheese, béchamel sauce, and a drizzle of olive oil. Bake in a convection oven at 350°F (180°C) for 40 to 45 minutes. Let cool slightly before serving the lasagna.
Open in Cookpad AppSteps
- 1
After preparing the Roman-style artichokes with garlic, olive oil, and mint, follow this recipe: https://cookpad.wasmer.app/it/r/11900052
- 2
Blend the remaining artichokes into a smooth, strained cream.
- 3
Sauté the speck strips until crispy and add them to the artichoke cream. Set some aside to garnish the top of the lasagna. Layer the lasagna by alternating the artichoke cream, Parmesan cheese, and béchamel sauce. For the final layer, add chopped artichokes, the reserved crispy speck, olive oil, salt, and pepper.
- 4
Bake at 350°F (180°C) for 40 to 45 minutes. Once golden and a crust has formed on top, let the lasagna cool slightly, then cut into squares and serve.
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