Lasagna with Artichoke

Name: Lasagna with Artichoke
Yield: 4
Ingredients: Béchamel sauce; 2 cups of tomato puree, peeled and chopped; 2 tablespoons of chopped parsley; 200g of butter; 6 artichoke hearts, cut into thin strips; Black pepper, red pepper paste, and salt to taste; Lasagna pasta; 11/2 cup of all-purpose flour; 2 eggs; 1/4 teaspoon of salt

1
Béchamel sauce
2
2 cups of tomato puree, peeled and chopped
3
2 tablespoons of chopped parsley
4
200g of butter
5
6 artichoke hearts, cut into thin strips
6
Black pepper, red pepper paste, and salt to taste
7
Lasagna pasta
8
11/2 cup of all-purpose flour
9
2 eggs
10
1/4 teaspoon of salt

Ingredients

1
Béchamel sauce
2
2 cups of tomato puree, peeled and chopped
3
2 tablespoons of chopped parsley
4
200g of butter
5
6 artichoke hearts, cut into thin strips
6
Black pepper, red pepper paste, and salt to taste
7
Lasagna pasta
8
11/2 cup of all-purpose flour
9
2 eggs
10
1/4 teaspoon of salt

Directions

1
Béchamel sauce
2
In a pan, melt the butter over medium heat
3
Add the tomato puree, parsley, artichoke hearts, and season with salt, black pepper, and red pepper paste to taste
4
Stir occasionally for about 3 minutes. Reserve
5
Lasagna pasta
6
On a flat surface, place the all-purpose flour and make a depression in the center
7
Add the eggs and salt
8
Mix with a fork, making circular motions and allowing the flour to fall onto the eggs until you achieve a homogeneous mass
9
Knead well for about 10 minutes
10
Cover with a cloth and let rest for about 15 minutes
11
Open the pasta and cut out 16 squares with 13 centimeters of side length
12
Cook in boiling salted water until al dente, then drain
13
In each plate, place four squares of pasta alternating with the sauce
14
Serve.