White lasagna with artichokes and asparagus


  • 600 g of lasagna’s dough
  • 5 artichokes
  • 300 g of wild asparagus
  • Beschamel
  • 100 g of bacon into cubes
  • 100 g of ham steak
  • 50 g of grated parmesan cheese
  • 200 g of dried mozzarella
  • 1 clove of Dimarino’s red garlic
  • Onion
  • Dimarino extra virgin olive oil
  • Salt




Clean and wash the artichokes, being careful to remove all the tough leaves. Thinly slice them. Do the same with asparagus. In a pan pour some Dimarino’s extra virgin olive oil, the whole clove of garlic, the finely chopped onion and the bacon. When the latter is golden add the artichokes and asparagus. Bring everything to cooking and, after turning off the heat, remove the garlic and set aside for a while.

In a backing tray pour some bechamel inside and spread over the entire surface. Proceed with the coverage of tray’s bottom with the first layer of dough, then add again the bechamel followed by cooked vegetables, ham steak and mozzarella into cubes. Sprinkle with some parmesan cheese, all to cover the entire surface of the pan. Carry on with the second layer, and always act in the same manner until the end of all the products.

Bake in the oven at 180 ° for about 30 minutes. Allow to cool a bit and buon appetito!