Savory lasagna of the Riviera

Preparation:

Preparation: Prepare the béchamel: melt the butter in a saucepan, add the flour blended with the milk and, stirring constantly, bring to the boil. Continue cooking for 4-5 minutes, add salt and pepper. Remove the sauce from the heat, cover it with a thin layer of milk and keep it aside. Clean the artichokes, removing the tough outer leaves and any hay, cut them into wedges and blanch them for 15 minutes in a little salted boiling water. Drain them and pass them in the butter. Incorporate the ricotta into the béchamel in a bowl, add 50 g of grated Parmesan and the minced cooked ham. Boil the lasagne, a few at a time, in a saucepan with boiling salted water to which you have added a spoonful of oil; drain them, run them under cold water, dry them and place a layer of them in a buttered pan. Put a layer of the ricotta and béchamel mixture on top, cover with the lasagne, continue with the artichokes and continue alternating the various ingredients. Finish with a layer of lasagna. Sprinkle the preparation with the cream, the rest of the grated Parmesan and a few knobs of butter, then place the pan in the hot oven (180 degrees) and cook for 50 minutes.