If you’re entertaining over the festive season and are tired of turkey-everything - or have vegetarian guests - we have just the thing: a white lasagna using the delicious flavour of Grana Padano PDO cheese.
Made in northern Italy, the full-bodied taste is created by a slow and natural maturing process, which ranges from a minimum of nine months to over two years. The flavour varies depending on the age. Choose from the lighter, milkier flavour of Grana Padano aged between nine and 16 months; the slightly stronger table cheese that’s aged over 16 months, ideal for grating over your pasta; or Grana Padano Riserva, a rich, full-flavoured cheese with notes of butter, hay and dried fruit, aged for a minimum of 20 months.
Perfect as a topper for your meals or as part of a cheeseboard, the high quality cheese is also ideal for cooking - especially for more indulgent dishes. If you’re looking for a people-pleaser this festive season or new year, here’s how to use Grana Padano for a tasty twist on vegetarian and lactose-free lasagne.
Ingredients (serves 4)
300g fresh lasagne sheets
10 artichokes
200g Grana Padano
180g dried tomatoes in oil
1l water
100g extra virgin olive oil
100g all-purpose flour
Grated nutmeg
1 glass white wine
1 garlic clove
1 lemon
Thyme
Salt & pepper
Method
Peel the artichokes, cut them into thin slices and soak in water and lemon juice for 5-10 minutes.
Prepare the water-based béchamel by mixing the flour and olive oil in a small saucepan with a whisk, until smooth. Pour the water in slowly, stirring well, add a pinch of salt, pepper and grated nutmeg and cook over low heat for 5-6 minutes, until it reaches a creamy consistency. Season with Grana Padano.
In a non-stick frying pan, brown a clove of garlic with a drizzle of olive oil, then add the thyme, the drained artichokes and white wine. Sauté for 5 minutes over a medium heat, until the artichokes are soft.
Spread a tablespoon of béchamel onto the bottom of a baking dish and start building the lasagne by layering first the pasta, then the béchamel, followed by the artichokes, dried tomatoes and a sprinkling of grated Grana Padano.
Repeat the process, filling the pan until you get 4-5 layers of pasta.
Cook in a preheated oven at 180°C for 15-20 minutes.
This recipe was created by Grana Padano and has not been triple-tested by Good Housekeeping.
Treat yourself and your guests to Grana Padano this festive season, and visit their website for more cheesy recipe inspiration.
