Artichoke lasagna with ricotta and capers
- Vegetarian
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 35 min
- Serving: 6
PRESENTATION
Lasagne ai carciofi con ricotta e capperi from Emilia-Romagna—seriously good—is a fresh twist on classic Italian baked pasta. Instead of your usual meat or tomato sauce, you get layers of thin egg pasta with tender artichokes and a creamy ricotta filling. It’s a springtime favorite. I mean, in Italy, people love using what's in season, and artichokes are a big deal when the weather warms up. Really. What makes this ricotta lasagna stand out is the way the ricotta is mixed with caper berries, giving it a tangy, almost salty note that’s really really different from your usual lasagna. The capers add a pop that pairs perfectly with the delicate flavor of the artichokes. So, each bite feels just a little fancy but still totally homey.
In Emilia-Romagna, lasagna is always a favorite, but this caper lasagna is a great example of how folks like to mix things up. And listen, the layers hold together so nicely. You end up with a moist, golden top that’s hard to resist. Pretty much. It’s got that soft, creamy texture everyone loves in a good Italian lasagna recipe, but the flavors are lighter and more fresh thanks to all those veggies and the mild cheese. Even though it’s vegetarian, it’s filling enough to stand on its own as a main course—especially at big family gatherings or springtime lunches.
Some places in Emilia-Romagna use a little more ricotta, while others go heavier on the artichokes. There's room to play around if you want. You know what, whether you’re into classic or just like a good homemade lasagna, this Mediterranean-inspired baked pasta dish is a nice way to shake things up. It brings in a taste of spring and those special local touches that make Italian food so so good. Plus, the addition of capers really points out regional appreciation, adding complexity and flavor that elevates the entire dish. So, if you’re looking to try something different yet authentically Italian, this artichoke lasagna is definitely worth a spot at your table.
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INGREDIENTS
- Ingredients for the lasagna (for a 12x8 inch pan)
- Thin egg Lasagne pasta 1.1 lbs (500 g)
- For the artichoke ragù
- Artichokes 10
- Extra virgin olive oil 3 spoonfuls
- Vegetable broth 3 mestoli
- Parsley 2 spoonfuls - to chop
- Garlic 1 clove
- Lemons 1
- Fine salt to taste
- Black pepper to taste
- For the ricotta cream
- Cow's milk ricotta cheese 3 ¼ cups (800 g)
- Caper berries 0.7 oz (20 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - to grate
- Vegetable broth 3 mestoli
- Thyme 4 sprigs
- Black pepper to taste
- Fine salt to taste
How to prepare Artichoke lasagna with ricotta and capers
To prepare the artichoke lasagna with ricotta and capers, start with the How to clean artichokes: cut most of the stem and the tips off the artichokes. Then peel them 1 until you reach the lighter leaves at the base and, using a vegetable peeler or a knife, clean the stem by removing the most fibrous part. As you prepare them, place them in a bowl filled with lemon water 2 so they don't darken. Drain the artichokes, cut them in half 3
and remove the inner beard with a paring knife 4 then finely chop them with a knife 5. In a large pan, lightly sauté the chopped garlic with a drizzle of oil 6.
Add the artichokes 7 and cook them by adding 3 ladles of vegetable broth 8; let the artichokes stew over moderate heat for a few minutes to soften them. Season with salt and pepper, and at the end of cooking, add the chopped parsley 9.
While the artichokes are cooking, prepare the ricotta cream: clean 20 g of caper blossoms by removing the stem 10, then finely chop them with a knife 11. Put the fresh ricotta in a mixer to blend it and make it creamier 12 (alternatively, you can pass it several times through a fine-mesh sieve, using a spatula to help).
Collect it in a small bowl and add the vegetable broth 13, the grated Grana Padano 14, mix with a whisk to blend the ingredients and season with oil, salt, and pepper.
Mix again and pour the caper blossoms 16 and thyme leaves 17 into the cream. At this point, grease a 12x8 inch pan 18
and cover with a layer of ricotta cream 19, then lay a layer of lasagna on the bottom 20. Continue with a layer of ricotta cream and one of sautéed artichokes 21;
continue alternating lasagna 22, ricotta cream, and artichokes until you finish the ingredients. You can decorate the surface with whole caper blossoms 23; bake the lasagna in a preheated static oven at 392°F for 25 minutes (320°F for 15-20 minutes if using a convection oven). Once cooked, leave them in the turned-off oven for a few minutes so that the seasoning sets more, then take them out 24 and serve the artichoke lasagna with ricotta and capers hot!