Butter and olive oil
1lb Italian sausage meat, or vegetarian seasoned ground meat substitute
4oz stock (vegetable or meat)
splash of white wine
2-3TBS flour
2-3TBS butter
6oz whole milk
15oz ricotta
8oz quark, or more ricotta
1/3lb smoked mozzarella
10oz marinated artichokes
Fresh lasagne noodles, or the type you don’t need to pre-boil
Fresh lemon thyme, or regular thyme
Salt, pepper, nutmeg
- Preheat the oven to 375F.
- In a heavy skillet on medium heat, melt some butter with olive oil and brown the sausage meat, breaking up the clumps was you go. Season with black pepper and some lemon thyme leaves to taste.
- When the meat is browned, put it in a bowl and deglaze the pan with the stock and wine on medium high heat, scraping up the browned bits as you go. When the liquid has reduced, after perhaps 5 minutes of cooking, pour it over the browned meat and mix.
- Melt the butter and mix in the flour, adding the milk and simmering to create a béchamel sauce. Season to taste with salt, pepper, and a little nutmeg.
- In a medium bowl, mix together the ricotta, quark, and grated smoked mozzarella. Season to taste with pepper and lemon thyme leaves.
- Pour the béchamel into the lasagne pan. Place a layer of lasagne noodles on the sauce.
- Pour the meat or meat substitute over the noodles. Top with half the sliced artichokes. Place another layer of lasagne noodles on the artichokes.
- Put a little more than half the cheese mixture on the lasagne noodles. Arrange the remaining sliced artichokes on the cheese. Top with another layer of noodles.
- Arrange the remaining cheese mixture atop the noodles, spreading it so that it covers every part of the noodles. Grate more smoked mozzarella so that it covers the top.
- Cover with foil and bake at 375F for 45 minutes to an hour, or until bubbly. Bake uncovered for the last 5 minutes.
