Lasagna with artichokes and gorgonzola

The lasagna is another type of dish with pasta from Italy. Very popular in all the countries of Latin America, in Argentina and Uruguay. This is a dish for 4 portions and has a duration of 60 minutes.


  • 50 g flour
  • 50 g butter
  • 1 quart of whole milk
  • 5 onions
  • 1 dried bay leaf
  • 2 cloves
  • Salt to taste
  • Nutmeg to taste
  • 400 artichoke heart g
  • 30 ml extra virgin olive oil
  • 400 g of lasagna pasta
  • 100 g cheese grana padano
  • 150 g of gorgonzola cheese



Make a béchamel sauce: in a saucepan put the flour and butter and cook for two minutes. Add the milk little by little, stir well with a fouet so not to form lumps.

Add half of the onion with the spiky blonde with carnations and cook for a few 30 minutes, stirring occasionally so that it does not stick to the bottom of the pot. Remove the onion and season with salt and nutmeg.

Funds from artichokes into small cubes and sauté in olive oil. Mix with the béchamel sauce. Cook the pasta in plenty of water boiling salted.

In a baking tray, put a little sauce in the bottom and line with a layer of pasta. Spread a little of the sauce and sprinkle with 1/3 of grated grana padano and 1/3 the broken gorgonzola.

Repeat this operation 3 times. Finish with grated cheese and bake the Gratin.

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