Cafè Roma Recipes

Artichoke & Asparagus Lasagna


For Asparagus-Artichoke Puree:

For Bechamel Sauce

2 cups of Parmesan cheese

One and a half boxes of Barilla lasagna or boiled lasagna pasta (Cafe Roma uses fresh spinach pasta)


In a saucepan, saute the onion and half a cup of butter for about six minutes until it is soft and golden. Add the garlic, olive oil, salt, pepper, artichoke hearts and asparagus. Cook slowly for at least 20 minutes until they nice and soft. When ready, puree and set aside.

Meanwhile, prepare the bechamel sauce. Boil the milk in a saucepan, taking care not to burn the bottom. In a separate pan, melt half a cup of butter until it's frothy. Add half a cup of flour and stir with a wooden spoon for 3 to 5 minutes. Slowly add the scalding milk and continue to stir with a whisk until it becomes creamy. Add salt, white pepper and a dash of nutmeg.

Using a 9" x 13" baking dish, lightly coat the bottom of the dish with olive oil, butter or sauce. Put down a layer of pasta (boiled and dried if necessary). Spread a ladle full of artichoke and asparagus puree. Add a little bechamel sauce then sprinkle with cheese. Make four layers. The top layer should have bechamel sauce and parmesan cheese. Bake at 350 degrees Fahrenheit for about 20 minutes. Buon Appetito!