400g see bass fillet
150g dried tomatoes
50g di parmigiano reggiano
1 clove of garlic
4 spoon of flour
4 spoon of olive oil
salt and pepper
Prepare the béchamel by mixing the flour and oil in a saucepan with a whisk. Cook for 2 minutes. Add the water and stir quickly. Add salt and pepper and cook until the béchamel is thickened.
Cut the artichokes into thin slices and transfer them to a bowl with water and lemon juice for a few minutes.
Drain the artichokes and cook them over a high heat with a drizzle of oil and a clove of garlic in a non-stick pan, adjusting with salt and pepper.
Add the sea bass fillets and cook for a few minutes, stirring.
Make up the lasagna. Spread the bottom of the pan with the béchamel, place a layer of lasagna pastry, then pour a few tablespoons of béchamel and add the artichokes sautéed with the sea bass, garnish with some dried tomatoes and place another sheet of pasta. Repeat the process until the ingredients are exhausted.
Bake in a preheated oven at 180°C for 20 minutes, until the surface is golden.
Serve the lasagna still hot, garnishing with thyme.