Autumn is the perfect season to enjoy a wide range of vegetables. With a little imagination, ingredients such as mushrooms, pumpkins, asparagus, leeks and artichokes can help you create delicious dishes. For example, here’s a dish made with the two most common autumn vegetables: artichokes and mushrooms. Are you ready to make this autumn lasagne at home?
White artichoke lasagne with mushroom bechamel
This recipe is ideal for mushroom lovers because the bechamel can be made with a wide variety of mushrooms. In fact, the more varieties you use, the better the flavour. Artichokes combine perfectly with all mushrooms and, as this recipe doesn’t contain any meat, it will be a much lighter lasagne. It is also ideal to get children to eat these vegetables full of nutrients and flavour. They’ll be asking for seconds!
Ingredients for the artichoke lasagne with mushroom bechamel
For the mushroom bechamel:
- 1 garlic clove
- A pinch of nutmeg
- A pinch of pepper
- A pinch of salt
- 1 teaspoon of butter
- 1 teaspoon of button mushrooms
- 1 teaspoon of red pine mushrooms
- 1 teaspoon of shiitake mushrooms
- 70 g of milk
- 1 teaspoon of wheat flour
- A little extra virgin olive oil to sauté the mushrooms
For the filling:
- 500 g of artichoke
- 1 onion
- 1 leek
To build the lasagne:
- 1 package of lasagne sheets
- 1 cup of parmesan cheese, grated
- Sliced cheese
Instructions for the mushroom bechamel:
– Sauté the mushrooms with garlic and salt.
– Dissolve the flour in a little milk.
– When the garlic is golden, lower the heat to the minimum and add the butter and milk. When it has reduced a little, pour the other ingredients into the frying pan and stir until it thickens.
– Mix everything and add a pinch of pepper.
Instructions for the filling and the lasagne:
– Soak the lasagne sheets. If you would like to skip this step, you can use Gallo’s Lasagne “oven ready” sheets.
– Sauté the leek, onion and artichoke.
– When cooked, blend the mixture, being careful not to overdo it.
– Place the blended mixture into the frying pan again.
– Spread a little bechamel on the bottom of a lasagne tray.
– Build up a layer of lasagne sheets, a thin layer of bechamel and a layer of filling. Repeat this process until the final layer and cover with plenty of bechamel, grated cheese and some butter shavings.
Nutritional value of the autumn lasagne
Besides being a tempting dish, this artichoke lasagne with mushroom bechamel is truly delicious from a nutritional point of view. Artichokes are extremely low in calories (only 44 calories per 100 grams), which makes them ideal for those who don’t want to give up the pleasure of eating a tasty but healthy lasagne. Regarding artichokes’ nutrients, they include proteins, fibre, phosphorous, potassium, etc. After water, the main component of artichokes is carbohydrates, including inulin and fibre. Mushrooms are also a low-calorie food full of minerals such as phosphorous and potassium, iron, copper, zinc, carbohydrates, proteins and group B vitamins (B1, B2, B6).