Lasagna bianca: with zucchini and artichokes

If you make zucchini lasagna: cut them very finely into sticks and cook them in a pan with little oil and garlic, until all their water evaporates. If you make artichokes: clean them, boil them for about three minutes and then in the pan with oil and garlic so that they lose their water. You can use frozen and fresh, using only the heart.

Prepare the béchamel sauce: melt 100 g of butter in a small saucepan over low heat. When it is liquid, add the flour little by little, until it forms a cream. At the end, add the milk little by little and let it thicken.

Then build the lasagna in a bowl: a well spread spoonful of béchamel sauce, the lasagna sheets, béchamel sauce, the vegetables you have chosen, the small pieces of ham (optional), a handful of grana. Continue until finished. Finish with cheese and breadcrumbs if you want the top to get crispier on the grill.

Bake at 200g for about 40 minutes, keep an eye on it because it depends on the oven. The last 5 minutes it is better to pass it to the grill.

Be careful: when you make the various layers, the béchamel sauce must reach all the edges, because if you leave parts without contact with it, they will burn in the oven. I put them dry in the dish, the bechamel sauce (not too thick) and the heat of the oven will soften them. Alternatively, you can make them homemade.