A pampering brunch: a recipe for an artichoke and cheese lasagna Israel today

The Tiv Ta'am chain donated us a pampering and easy-to-prepare recipe, which is especially suitable for weekend brunch: for grilling roasted artichokes and pecorino pectino, with a patent for simple assembly of the pastry, using roasted artichokes and a pepper and cheese dip.

All you have to do is cook a delicious chameleon sauce with peppery pecorino cheese.

To enhance the impression, the lasagna is built in columns and not in layers as usual, which means that you will need a mold that will be deep enough to hold the leaves vertically, when they are lateral.

Raw ingredients (for 8-6 servings):

• Large English cake pan or trine pan

• 1 pack (500 g) lasagna leaves 

• 1 jar grilled artichoke jar

• 1 jar pepper and tomato spread (e.g. Polly's)

• 300 grams of fresh ricotta cheese

• 50 grams of grated Parmesan cheese 

• 1 container (250 ml) cooking cream

To Bashamel Pecorino

:

• 50 grams of butter

• 4 tablespoons flour

• 1 liter of milk

• Salt and ground black pepper

• A little nutmeg

• 150 grams of grated pecorino pepeto cheese

Preparation:

The Bashamel

:

Melt butter in a saucepan.

Add flour and stir until absorbed.

2. Pour milk and bring to a boil while stirring.

Cook for 8-7 minutes on a medium-low flame until the sauce thickens.

Season, add pecorino and mix well to dissolve.

Preheat oven to 190 degrees.

Lasagna train:

How to bake lasagna

:

1.

Bake for 30 minutes, remove the cover and check the condition of the leaves - if they are soft, brown them for 15 minutes without covering.

If the leaves are not soft enough, leave covered and continue to bake - and only then brown.

2. Wait a few minutes before slicing into portions.