For the Lasagna Layers:

• 12 lasagna sheets (pre-cooked or boil as per instructions)
• 3 cups artichoke hearts (canned, jarred, or fresh, chopped)
• 2 cups ricotta cheese
• 1 cup grated Manchego cheese (or Parmesan as a substitute)
• 1 cup shredded mozzarella cheese
• 2 cups béchamel sauce (homemade or store-bought)
• 1 cup tomato sauce (optional for layering)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili flakes (optional, for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or basil, for garnish
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Instructions

1. Prepare the Artichoke Filling:
   • Heat olive oil in a large skillet over medium heat.
   • Add onion and sauté until translucent.
   • Stir in garlic, bell pepper, and artichokes. Cook for about 5 minutes.
   • Add smoked paprika, cumin, red chili flakes (if using), salt, and pepper. Mix well and cook for 2 more minutes. Remove from heat and let it cool slightly.
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2. Prepare the Béchamel Sauce:
   • If making from scratch, melt 2 tablespoons of butter in a saucepan. Stir in 2 tablespoons of flour and cook for 1-2 minutes.
   • Gradually whisk in 2 cups of milk, stirring constantly until thickened.
   • Add salt, pepper, and a pinch of nutmeg. Set aside.
3. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of béchamel sauce on the bottom of a baking dish.
   • Place a layer of lasagna sheets over the sauce.
   • Spread a layer of the artichoke mixture, followed by ricotta cheese, a drizzle of tomato sauce (if using), and a sprinkle of grated Manchego.
   • Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and shredded mozzarella on top.
4. Bake the Lasagna:
   • Cover the dish with aluminum foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
5. Serve:
   • Let the lasagna cool for 5-10 minutes before serving.
   • Garnish with fresh parsley or basil and enjoy!Fresh parsley or basil, for garnish
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