Artichoke and ricotta lasagna

Spring, desire for new flavors, excellent aromas and above all healthy. Artichoke and ricotta lasagna is a very simple first course made with very few ingredients, all in season, cheap and rather light, compared to other lasagna. Very good even the next day if you have leftovers as a cold dish. Let's see what we need to prepare the artichoke and ricotta lasagna. Ingredients 3 – 4 Artichokes 100 g Parmigiano Reggiano 1 onions (preferably a fresh spring onion) 500 g egg puff pastry 250 g cow's milk ricotta 500 ml béchamel sauce Extra virgin olive oil Preparation Start the preparation of the Lasagna from artichokes. Take the vegetables and wash them well, remove the stem and the toughest leaves until you get the heart. Open in two and remove the internal beard. Put some extra virgin olive oil in a non-stick pan to taste, let the spring onion fry and add the coarsely chopped artichokes. Let it cook for about 15 minutes and season with salt and pepper. If necessary, add water to soften them. Once cooked, let them cool. When they are cooled, put them in a blender and mix everything creating a cream together with the béchamel sauce. If necessary, add milk to homogenize everything. You can leave a few pieces of artichoke to mix with the cream. Pour the cream into a bowl, add the grated Parmesan cheese and cow's milk ricotta, then mix everything well. If you like, you can also add some coarsely chopped fresh parsley and, if necessary, more milk (only if the cream is dry). Take a baking sheet, insert a layer of puff pastry (previously boiled and cooled) and the artichoke cream with ricotta. Continue the preparation of the artichoke lasagna by completing the layers until all the ingredients are used up. Sprinkle the last layer with Parmesan cheese then bake at 200°C for about 30 – 45 minutes. Once ready and golden brown, take them out of the oven and let them cool, then serve the artichoke and ricotta lasagna to your diners. If you like, you can also add mozzarella between the layers or cooked ham to flavor even more.