It’s spring and the beautiful vegetables of the season settled in on the markets and a good start to the season, I offer artichoke crudites, but if you know these small artichokes… And then to revisit the classics, I wanted to provide you with the lasagna rolled with good Italian cheeses, a mixture very end, which does not mask the taste of the artichoke !
You have the choice of making your dough lasagna, except if, like me, you know a very good Italian deli, and you don’t want to take the head (yes I admit I am lazy !) !!!
Lasagna rolls with artichoke, ricotta, mozzarella and sage
Ingredients (for 8 rolls)
- 4 sheets of lasagna, fresh
- 4 artichoke crudites
- 400 g of ricotta
- 50 g mozzarella cheese
- 50 g of provolone picante
- A few leaves of sage dried
- a drizzle of olive oil
- Salt and pepper
Turn the artichokes in order to recover the funds. Blanch them in boiling water with lemon for 10 minutes. Then, cut into small pieces and season.
Preheat the oven to 180°.
In a bowl, mix together the ricotta and the provolone cheese previously grated. Season the mixture.
Cut the sheets of lasagna in half lengthwise, then spread the mixture of ricotta, remember to keep to the top of the lasagna.
Then add a layer of artichoke, mozzarella and sage.
Roll up the lasagna noodles and arrange in a baking dish, previously oiled.
Spread the top of the lasagna with the rest of the mixture of ricotta cheese and add a few sage leaves and a drizzle of olive oil.
Bake for 30 minutes.