Healthy Meal Prep
Lasagne ai Carciofi e Pancetta (Artichoke and Pancetta Lasagna) Recipe

Lasagne ai Carciofi e Pancetta (Artichoke and Pancetta Lasagna)


Artichoke hearts and pancetta are layered with homemade bechamel sauce in this Italian lasagna recipe that's a popular choice at Easter.


  • ¼ cup butter
  • ½ cup all-purpose flour
  • 3 ⅓ cups milk
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1 pound fresh artichoke hearts, thinly sliced
  • ½ cup white wine
  • 1 teaspoon dried dill
  • salt and ground black pepper to taste
  • 7 ounces pancetta (Italian bacon), cubed
  • 12 lasagna noodles
  • 1 cup grated Parmesan cheese


  1. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook until a golden paste forms, about 5 minutes. Whisk in milk gradually until bechamel sauce is thick and smooth, about 5 minutes. Remove from heat; season with nutmeg and salt.
  2. Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until golden, 1 to 2 minutes. Stir in artichokes until coated with oil, about 5 minutes. Increase heat, pour in white wine, and simmer until evaporated, 2 to 3 minutes. Reduce heat to medium and cook until artichokes are tender, about 15 minutes. Season with dill, salt, and pepper. Remove from heat.
  3. Cook and stir pancetta in a large skillet over medium-high heat until crispy, about 10 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water until tender yet firm to the bite, about 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Spread 2 ladlefuls of bechamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce; cover with another ladleful of sauce. Top with 1/3 of the artichoke mixture and 1/3 of the pancetta. Cover with 1/4 of the Parmesan cheese. Repeat layers three more times, ending with bechamel sauce and Parmesan cheese.
  7. Bake in the preheated oven until bubbling, about 25 minutes. Broil until top is golden brown, about 5 minutes. Let stand for 10 minutes before serving.

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Nutritional Information

Lasagne ai Carciofi e Pancetta (Artichoke and Pancetta Lasagna)

Servings Per Recipe: 8
Calories: 416.9
% Daily Value *
protein: 36 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 18 %
fat: 28 %
saturated fat: 42 %
cholesterol: 14 %
vitamin a iu: 9 %
niacin equivalents: 48 %
vitamin b6: 13 %
vitamin c: 12 %
folate: 33 %
calcium: 27 %
iron: 14 %
magnesium: 26 %
potassium: 14 %
sodium: 21 %
thiamin: 20 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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