White lasagna with artichokes and sausage

Procedure

White lasagna with artichokes and sausage

The preparation of the white lasagna with artichokes and sausage is simple. You must first prepare the white sauce, so that when both cold season it lasagna. Put the butter in a saucepan and melt over low heat, then add the cornstarch (one to frumina), stirring until you obtain a smooth cream (Red). Heat the milk in a saucepan. Pour the milk little by little on the butter mixture and cornstarch and stir to make a batter without lumps. Combine the remaining milk, a bit 'of salt and cook the white sauce over low heat, always stirring, until not become thick sauce. Cover the white sauce with plastic wrap and let cool.

Clean the artichokes, following the VIDEO TUTORIAL on my YouTube channel and slice thinly. Skip the artichokes in a pan with extra virgin olive oil, salt and a little chopped parsley. Cook the artichokes over high heat and covered because they only need to sear while remaining crunchy, because they will face a baking.

Remove sausage from casings or, if you prefer, it in pieces. Finely chop the onion. Brown the sausage in olive oil until it has changed color from all sides. Add the onion and, when it will be slightly withered, add the tomato paste. Add wine and, when the alcohol has evaporated, and cook covered over low heat for 30 minutes.

Cut the cheese into chunks.

Distribute a little béchamels on the bottom of the baking, make a first layer of lasagne, then cover with sausage, the artichokes, Little cheese both in cubes and grated and a little more béchamels. We continue alternating layers of lasagna and sauce until all ingredients. On the last layer, put only a thin layer of bechamel, the most liquid part of the sausage sauce, little grated parmesan cheese and some butter.

Preheat oven to 180 degrees static and bake for 25 minutes or until the surface of the white lasagna with artichokes and sausage you will not be formed a golden crust. Bon appétit!