For 4 people
For 4 people
Start by steaming the artichokes, taking care to remove their stems and cut the leaf part in half for faster cooking.
Melt the butter in a saucepan, season with salt and pepper, then add the flour off the heat to make a béchamel sauce.
Using a whisk, stir everything together and return the pan to the heat for a minute. Once the flour is cooked, pour the milk over it in 3 batches, continuing to stir vigorously.
Cook over medium heat until the béchamel sauce thickens.
Remove the earthy roots from the mushrooms and peel the skin off the onion before slicing or dicing them.
Heat oil in a frying pan and fry the mushrooms and onions. Then remove them from the pan and pat dry with a sheet of paper towel.
Remove the leaves from the artichokes, keeping only the heart, then cut it into slices.
Before you begin, it is recommended to preheat the oven to 180°C or set the thermostat to 6. Then, take a baking dish and gently spread a thin layer of béchamel sauce.
Take one lasagna sheet and cut another to fit the size of the dish. Add béchamel cream, a mixture of artichokes, mushrooms, and onions, then top with brousse cheese. Season with a pinch of salt and a generous amount of pepper.
Continue assembling until all the ingredients are used and finish by adding béchamel sauce and brousse cheese to obtain a crispy texture after baking.
Place in the oven for 15 minutes while the pasta cooks and the surface becomes crispy.
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