- Bechamel Sauce:
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 3 1/3 cups milk
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed
- 1 pound fresh artichoke hearts, thinly sliced
- 1/2 cup white wine
- 1 teaspoon dried dill
- salt and ground black pepper to taste
- 7 ounces pancetta (Italian bacon), cubed
- 12 lasagna noodles
- 1 cup grated Parmesan cheese
- Melt butter in a saucepan over medium-low heat. Whisk in flour and cook until a golden paste forms, about 5 minutes. Whisk in milk gradually until bechamel sauce is thick and smooth, about 5 minutes. Remove from heat; season with nutmeg and salt.
- Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until golden, 1 to 2 minutes. Stir in artichokes until coated with oil, about 5 minutes. Increase heat, pour in white wine, and simmer until evaporated, 2 to 3 minutes. Reduce heat to medium and cook until artichokes are tender, about 15 minutes. Season with dill, salt, and pepper. Remove from heat.
- Cook and stir pancetta in a large skillet over medium-high heat until crispy, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water until tender yet firm to the bite, about 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread 2 ladlefuls of bechamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce; cover with another ladleful of sauce. Top with 1/3 of the artichoke mixture and 1/3 of the pancetta. Cover with 1/4 of the Parmesan cheese. Repeat layers three more times, ending with bechamel sauce and Parmesan cheese.
- Bake in the preheated oven until bubbling, about 25 minutes. Broil until top is golden brown, about 5 minutes. Let stand for 10 minutes before serving.
lasagne ai carciofi e pancetta (artichoke and pancetta lasagna), recipe