Lasagne ai Carciofi e Pancetta (Artichoke and Pancetta Lasagna)

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This tasty lasagna filled with fresh artichokes, pancetta, and bechamel sauce is a typical Italian dish for a spring Sunday lunch. Very popular as an Easter meal, as well.

1
Prep Time:
20 mins
Cook Time:
1 hrs 24 mins
Additional Time:
10 mins
Total Time:
1 hrs 54 mins
Servings:
8
Yield:
8 servings

Ingredients

Bechamel Sauce:

  • ¼ cup butter

  • ½ cup all-purpose flour

  • 3 ⅓ cups milk

  • 1 pinch ground nutmeg

  • 1 pinch salt

Lasagna:

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, crushed

  • 1 pound fresh artichoke hearts, thinly sliced

  • ½ 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

Directions

  1. 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.

  2. 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.

  3. Cook and stir pancetta in a large skillet over medium-high heat until crispy, about 10 minutes.

  4. 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.

  5. Preheat oven to 400 degrees F (200 degrees C).

  6. 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.

  7. 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.

Cook's Notes:

Substitute bacon for the pancetta if desired.

If using fresh lasagna noodles, cook for 1 minute.

Lasagna is perfect prepared several hours in advance and reheated. Simply cool to room temperature after baking and cover with aluminum foil. Then when it's time to serve, reheat in the oven for 15 minutes.

Nutrition Facts (per serving)

417 Calories
18g Fat
44g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 417
% Daily Value *
Total Fat 18g 24%
Saturated Fat 9g 43%
Cholesterol 41mg 14%
Sodium 516mg 22%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 18g
Vitamin C 7mg 35%
Calcium 271mg 21%
Iron 3mg 14%
Potassium 515mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.