Cocer las láminas de la lasaña en agua abundante con sal y aceite durante 5 a 8 minutos. Hay láminas que ya están cocinadas, solo necesitan meterse en agua durante unos minutos.
Picar la cebolla, limpiar los champiñones y picarlos bien finos, al igual que el calabacín y la berenjena. Poner todo en un recipiente con un chorro de aceite y se deja que se haga.
Se añade un poco de sal, y cuando esté un poco hecho se añade 25 ml de vino blanco. Se deja que reduzca.
Se hace la crema de las alcachofas. Se pican los ajos, y en una sartén con un poco de aceite se dejan que se hagan un poco. Se añaden las alcachofas bien escurridas y se saltean.
A continuación se añade el resto del vino blanco y la nata. Se deja que reduzca. Aquí si se desea se puede añadir un poco de caldo de carne, pero reducir la cantidad de nata en proporción. Cuando esté todo hecho se bate con la batidora.
Se monta la lasaña. En la base se pone un poco de crema de las alcachofas para que no se peguen las láminas de pasta. Se pone una capa de láminas de pasta, después una capa de la mezcla de los champiñones, y encima un poco de salsa de tomate. Después otra capa de pasta, otra capa de champiñones, y salsa de tomate y finalmente otra capa de pasta. Se pone por encima la crema de alcachofas y por encima el queso rallado.
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