Slice the artichokes hearts and mix in the ricotta together with the parsley and pine nuts. Whisk in 2 spoons of the artichoke dip in the béchamel together with parmesan cheese. Alternate layers of lasagne, ricotta, smoked salmon and béchamel. Finish off with a good layer of grated provolone cheese. Bake in a pre-heated oven set at 175⁰c. Serve accompanied with the tomato salad

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