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How to prepare : LASAGNA WITH ROASTED SUMMER VEGETABLES AND SAUSAGE MEAT

LASAGNA WITH ROASTED SUMMER VEGETABLES AND SAUSAGE MEAT 



Before setting foot in autumn, I still take advantage of the summer vegetables that I love so much (ok sometimes I crack the rest of the year). Some time ago I improvised this lasagna recipe to receive family. A real success! So I hastened to make them again to share the recipe with you, and enjoy myself again of course.

Ingredients for 6 people:

  •  12 lasagna sheets (depending on the mould) fresh or special without cooking beforehand
  •  400 g of sausage (here chipolatas)
  •  1 eggplant
  •  2 peppers (here red and green)
  •  1 zucchini
  •  2 onions
  •  500 g tomato pulp or coulis
  •  2 tbsp. olive oil
  •  Herbs of Provence
  •  1 tbsp. ground coffee paprika
  •  50g butter
  •  50g flour
  •  600 ml semi-skimmed milk (or soy)
  •  1 pinch of nutmeg
  •  100g grated cheese
  •  Salt & pepper

Preperation :

1. Preheat the oven to 180°C.

2. Peel and slice the onions. Rinse, remove the ends and cut the zucchini and eggplant into small pieces. Rinse the peppers, cut them in half, deseed them, then cut them into pieces. On a baking sheet covered with baking paper (or in a large dish), pour your vegetables. Drizzle with olive oil, sprinkle with Herbes de Provence, paprika, salt and pepper. Mix well and bake for 1 hour, stirring halfway through cooking.

3. Once the vegetables are cooked, remove the sausage meat from the casing. In a hot frying pan without adding fat, pour the sausage meat by "cutting" it with a wooden spatula to obtain small pieces. Once the sausage meat is cooked, add the roasted vegetables and add the tomato pulp. Mix and simmer for 10 minutes over low heat.

4. Meanwhile, prepare the béchamel: In a saucepan, melt the butter over low heat. Then add the flour and mix. Gradually pour in your milk while whisking continuously. The béchamel will thicken. Let cook for a few minutes, whisking constantly. Season with salt and pepper and add the nutmeg. Book.

5. Preheat your oven to 190°C.

6. Oil a rectangular gratin dish. Place lasagna sheets (3 for me) on the bottom, then spread out a third of your vegetable/sausage preparation, then pour in 1/4 of the béchamel. Place the lasagna sheets again, and spread out 1/3 of the vegetables/sausage then another 1/4 of the béchamel. Place the lasagna sheets, the rest of the vegetables/sausage and another 1/4 of the béchamel. Cover with lasagna sheets, the rest of the béchamel and sprinkle with grated cheese.

7. Bake for 35 min of cooking (with the last minutes under the grill so that it is golden brown). It's ready !

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