This is most certainly NOT a Rachel Ray recipe but it is as rich and wonderful as it is time consuming. Luckily for me I had my trusty, well-trained assistant, Kathryn, to help me out.
I trimmed and cooked the artichokes; Kathryn made the béchamel. We made the pasta and did the assembly together. I loved pulling the cold lasagne out of the water to wash them gently “like lingerie” as Marcella directs.
We did all of this on Wednesday morning because I had a busy day planned on Thursday and one of Kathryn’s good friends from college was coming to visit. I preheated the oven and put in the pan, after leaving it out of the refrigerator for about an hour. That’s when disaster struck. We had a big thunderstorm and lost power. “Disastro!!!” The oven stayed hot enough to heat the lasange through but I wasn’t able to get a nice crust on the top. We ate it with a salad and candlelight. It was hot but I am not sure it was really fully cooked. Still, it was silky smooth and delicious.
I took a photo before I put it into the oven but didn’t try later, since the light was literally non existent
A few little notes--we got seven layers out of the recipe but we didn't really need the two inch high sides on the pan. It would have worked fine in a regular,
Pyrex 9X13 inch dish.