This lemony vegetarian lasagne with white sauce is ‘revelatory’

I was in my early 20s, had just moved to Italy and there I was, in a Tuscan villa, learning how to make an artichoke lasagne. It was an absolute revelation: delicate, yet rich and just so of-the-season. The artichokes were cooked in bianco (meaning no red sauce; just with some garlic, mint and a little wine.)

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