Artichoke and onion lasagna with thermomix

(12 votes, average: 4.25 out of 5)

16 May, 2022

There are multiple ways to prepare a delicious lasagna, the best known, bolognese lasagna, however, with other proteins and vegetables you can make a delicious lasagna.

This is the case of the recipe that we share below, Artichoke and onion lasagna with thermomix, a rich combination of vegetables that will result in a succulent lasagna. Don’t stop trying it. This recipe calls for artichokes

Artichoke and onion lasagna with thermomix

Persons

Preparation time:

1 hour

Total Time

1 hour

Kitchen room

English

Category:

Pasta with Thermomix

Ingredients for artichoke and onion lasagna with thermomix

650 grams of fresh artichoke hearts
20 sheets of pasta for lasagna
200 grams of Gruyère cheese
800 grams of milk
4 red onions
120 grams of flour
100 grams of olive oil
4 hard boiled eggs
2 teaspoons of salt
2 teaspoons ground black pepper

Preparation of artichoke and onion lasagna with thermomix

Have ingredients measured and organized for quick preparation. Then, place the lasagna pasta sheets to be hydrated in a bowl of warm water. Stir 2-3 times so they don’t stick together while they hydrate.
To continue, pour the Gruyere cheese chopped into pieces in the Thermomix bowl, program.
30 seconds / Speed 5.
Pour the already grated Gruyere cheese into a bowl and set aside.
Again in the glass of the thermomix, clean and dry, place the artichoke hearts and program.
5 seconds / Speed 5.
Also pour the crushed artichoke hearts into a bowl and set aside.
Now to crush the onions, place them in pieces in the glass of the thermomix and program.
5 seconds / Speed 5.
With the help of a spatula or spoon, lower the onion remains that have adhered to the walls and lid of the thermomix container towards the blades. Then, add 50 grams of oil, the reserved artichokes, as well as 1 teaspoon of salt and pepper, program.
20 minutes / Temperature 120° / Reverse rotation / Spoon speed.
Once the onion and artichoke sauté is ready, pour it into a container and reserve.
Again, in the clean and dry glass, pour the rest of the oil together with the flour and program.
2 minutes / Temperature 120° / Speed 1.
To continue, add the milk, 1 teaspoon of salt and pepper, program.
10 seconds / Speed 8.
When everything is well mixed, program.
9 minutes / Temperature 100° / Speed 4.
Meanwhile, preheat the oven to 200°C.
When the bechamel cream is ready, pour half of the cream over the crushed artichokes and mix well with the spatula.
Remove the lasagna noodle sheets from the soaking water and dry with a clean kitchen towel or absorbent paper.
Place 4 or 5 sheets of lasagna pasta in the bottom of a baking dish and top with ⅓ of the artichoke and bechamel mixture, ⅓ of the minced onion and bechamel sauce, and ⅓ of the hard-boiled eggs (chopped or sliced).
Repeat this step a couple more times with the rest of the filling and eggs to complete the lasagna layers.
For the last layer, place the remaining lasagna sheets and béchamel sauce, sprinkle the grated Gruyere cheese on top.
Bake for 20 minutes at 200°C or until the cheese is gratin.
Once the oven time has elapsed, turn it off, let the lasagna rest for a few minutes so that all the flavors settle.
Cut into generous portions and enjoy.