Preparation of the cream
For a creamier lasagna, you can blend half of the artichokes with a few tablespoons of béchamel sauce. In this way the sauce will be more enveloping.
Assembling the lasagna
In a baking dish, spread a thin layer of béchamel sauce, add a layer of puff pastry, artichokes, béchamel and Parmesan cheese. Continue until all the ingredients are used up, finishing with béchamel sauce and a generous sprinkling of cheese.
Fast cooking and perfect result
Bake the artichoke lasagna in a static oven at 180 degrees for about 25–30 minutes. In the last few minutes you can activate the grill to obtain a golden and slightly crispy surface.
Once out of the oven, let it rest for a few minutes before serving.
