@shesthetea: Finishing 2024 with a BANG—White Lasagna with Béchamel and Artichokes! Lasagna Bianca con besciamella e carciofi 🥳 (Yes, I know it’s 2025 now, ignore that 😅). This creamy, decadent dish is the perfect way to wrap up the holidays. Let’s get into it: INGREDIENTS Ragù: • 3 small carrots, minced • 3 small celery stalks, minced • 1 small onion, minced • 3 garlic cloves, minced • 200g pancetta, diced • Olive oil for cooking • 1/4 cup red or white wine (for deglazing) Béchamel Sauce: • 70g butter • 70g flour • 700ml milk • Dash of salt, pepper, and nutmeg Other Ingredients: • Fresh pasta sheets • Cooked artichokes (I used Roman-style leftovers!) • Parmigiano Reggiano cheese INSTRUCTIONS: 1. Make the Ragù: • Heat olive oil in a pan over medium heat. Add minced carrots, celery, onion, and garlic. Cook until onions are translucent. • Stir in pancetta and cook until lightly browned. Deglaze with wine and let it reduce. Set aside. 2. Prepare the Béchamel Sauce: • Melt butter in a saucepan over low-medium heat. Add flour and whisk until smooth. • Gradually add milk, whisking constantly. Cook until thick enough to coat the back of a spoon. Season with salt, pepper, and nutmeg. Combine with the ragù. 3. Assemble the Lasagna: • Spread a thin layer of milk or béchamel on the bottom of a baking dish. Add a layer of fresh pasta sheets, then ragù, and a sprinkle of Parmigiano. • Add cooked artichokes as desired between layers. Repeat layers (pasta, ragù, béchamel, artichokes, Parmigiano) until ingredients are used up. Top with Parmigiano. 4. Bake: • Bake at 200°C (400°F) for 30-45 minutes until golden and bubbling on top. SO RICH, SO GOOD. You need to try this! 😻✨ #lasagnabianca #lasagna #bechamel #shesthetea

shanny | love through food 💌

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Wednesday 01 January 2025 17:25:39 GMT