Lasagna ai carciofi

Artichokes Lasagna


Class Details

Dish Name: Lasagna ai carciofi
Dish Description: A vegetarian alternative to traditional lasagna, layers of fresh pasta, crispy artichokes, bechamel and lots of cheese.
Dish Description: Medium
Class Length: 120 min
Total Prep. Time: 75 min
Total Cook Time: 45 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy


May 09, 2021
7:00 pm

15 in stock

All classes are over zoom

Class Description

In this cooking class you will learn how to make lasagna, this specific lasagna is a vegetarian alternative to the classic lasagna with ragù. Riccardo’s mom loves artichokes and when the spring arrives she starts to be happier, this lasagna is one of her favorites. It’s very quick to cook and it’s incredible for the delicious flavor that artichokes and scamorza give to the lasagna.

The method to make the Artichokes lasagna is the same as any other lasagna, so in this cooking class you will learn from Riccardo how to make the fresh pasta sheets, rolled by hand, the artichokes and cheeses filling and the inevitable béchamel. Save the date and reserve your spot. 


For the pasta:

  • 225 grams (1,8 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs
  • 1 Yolk

For the béchamel:

  • 500 ml  (2.1 cups) Whole milk
  • 50 grams (3 ½ tbsp) Butter, cut into cubes
  • 50 grams (0.4 cup)  Soft Wheat Flour “Type 00”
  • Fresh ground nutmeg, 2 pinches

For the filling:

  • 3 Artichokes
  • 100 grams (3,5 oz) Scamorza or Provolone cheese, cut into cubes
  • 100 grams (1 cup) Parmigiano Reggiano, finely grated
  • 3 tbsp Extra virgin olive oil
  • 1 Shallot
  • 1 Garlic clove
  • ½ cup White wine
  • ½ Lemon or Lemon juice
  • Salt - Pepper

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Cutting board
Mixing bowl
Baking pan

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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