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Lasagna with artichokes (with protein-free ingredients)

Medium, 1 hour

Level: Medium

Preparation time: 30 minutes

Cooking time: 30 minutes

Yields: 4 people

Country: Italy

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org

Ingredients

5 artichokes
500 ml of previously prepared bechamel sauce (recipe below)
1 clove of garlic
½ glass of rice milk
½ glass of water
250 g protein-free lasagna sheet
2 tablespoons of breadcrumbs mixed with a tablespoon of Parmigiano Reggiano cheese
2 tablespoon of extra virgin oil
For the béchamel:
35 g butter
25 g flour
½ L of rice milk
nutmeg to taste
salt and pepper to taste

Calories per serving

528 kcal

Carbohydrates

g 79

Lipids

g 19

Phosphate

mg 334

Potassium

mg 224

Protein

g 11

Sodium

mg 373

Clean the artichokes, cut them in half and boil the halves in water and lemon.
When they are softened, drain carefully and cut the artichokes into thin slices.
Place everything in a pan with a tablespoon of oil and brown for a few minutes.
Blend the cooked artichokes to obtain a cream.
Prepare the béchamel by dissolving the flour with a little cold milk.
Once you have a cream without lumps, add the rest of the milk, mixing well.
Place on the stove over low heat and continue stirring.
When cooked, add the butter. Let the butter melt completely.
Add nutmeg, a pinch of salt and pepper to taste.
When the cream is smooth and velvety turn off the stove. The béchamel will be ready.
Boil the lasagna sheets in plenty of water for a few minutes.
Spread a layer of béchamel on the bottom of a small baking dish, then a layer of pasta, another of béchamel, one of artichoke cream and again the pasta.
Continue to alternate the ingredients in this way until they are exhausted.
Finish with a layer of béchamel and sprinkle with breadcrumbs and Parmigiano Reggiano cheese.
Bake the artichoke lasagna at 180 ° for about 30 minutes.