You don’t need meatballs to have a good, hearty Italian meal. This lasagna proves it. Artichokes and leeks are essentially made for each other, and we all know cheese is made to pair with pretty much everything edible. Recipe and image via Williams Sonoma.
1/2 lb. dried semolina lasagna noodles
2 cups ricotta cheese
3/4 cup grated Parmigiano-Reggiano
cheese
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
12 baby leeks, including 3 inches of green
portion, or 5 large leeks, including 1 inch of
green, rinsed well and cut into 1/2-inch dice
Juice of 1 lemon
4 large or 20 baby artichokes
1/2 cup water
5 garlic cloves, minced
3 cups milk
3 Tbs. unsalted butter
1/4 cup all-purpose flour
Freshly grated nutmeg, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
For preparation directions, click here.
