1Clean the artichokes, cut into thin cloves and put them in water adulated with lemon juice. Drain and cook in a pan with 20 g of butter and a drizzle of oil, a pinch of salt and a pinch of pepper for 20 minutes over medium heat, adding if necessary a little hot water.
2Shortly before the end of cooking add the chopped marjoram leaves.
3Mix the cream in a saucepan with the yolks and let reduce over low heat, stirring. Melt 50g butter in a second saucepan, and incorporate the flour off the heat, warm milk, put the container on fire and cook stirring until the sauce thickens, add salt patellae and flavored with nutmeg.
4United 20 g of cheese and cream sauce. Grease a baking dish and fill in with lasagna, the sauce, and some ’grain and artichoke sauce.
Finish with a layer of sauce and a cheese and bake at 180 degrees for 10-15 minutes at 250 ° for 10 minutes. Cook Mummy
This easy vegan lasagna is a boon to all those who abstain from dairy, but even cheese-lovers will enjoy this version of an Italian-American classic. Made hearty with fried and marinated eggplant slices, with a creamy filling of soft tofu flavored with parsley and lemon, there's plenty of savory tomato sauce gilding all the layers of noodles too.