light lasagna without béchamel Ingredients: 12 sheets of lasagna - 5 - tomatoes or 60 cl of tomato sauce - 150 g of - grated Gruyère onion - 500 g of - sausage meat - 40 cl of - vegetable stock - 40 cl of - liquid crème fraîche - 1 small can of - sliced mushrooms - 0.5 - brick of goat's cheese garlic basil.
Utensils: 1 Gratin dish - 1 saucepan - 1 Mixer - 1 Wooden spoon - 1 Oven - 1 Grater - 1 Lid - 1 salad bowl - 1 Kitchen knife - 1 dish -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Make a tomato sauce with fresh tomatoes, garlic, onion and basil or canned or ready-made tomato sauce.
Phase 2
Melt a square of vegetable stock in 40 cl of water. Leave to cool.
Phase 3
Cook the sausage meat with garlic and onion and roughly chop it.
Phase 4
Reserve.
Phase 5
Mix the sausage meat with the tomato sauce, add some canned mushrooms.
Phase 6
Leave to simmer for 5 minutes.
Phase 7
Mix the crème fraîche with the cooled vegetable stock.
Phase 8
Preheat the oven to 180°C (thermostat 6)
Phase 9
Assemble the lasagna:
Phase 10
Start by pouring a little broth/cream mixture, put 4 sheets of raw lasagna, cover with a little gruyere and thin slices of goat cheese, add tomato sauce, then 4 sheets of lasagna then again gruyere and goat cheese and repeat the operation with the broth/gruyere cream, lasagna then finish with the tomato sauce and cover with grated gruyere.
Phase 11
Place in the oven for 30 minutes.
Phase 12
To check the cooking, put the tip of a knife in the dish to see if the lasagna is tender.
Utensils: 1 Gratin dish - 1 saucepan - 1 Mixer - 1 Wooden spoon - 1 Oven - 1 Grater - 1 Lid - 1 salad bowl - 1 Kitchen knife - 1 dish -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Make a tomato sauce with fresh tomatoes, garlic, onion and basil or canned or ready-made tomato sauce.
Phase 2
Melt a square of vegetable stock in 40 cl of water. Leave to cool.
Phase 3
Cook the sausage meat with garlic and onion and roughly chop it.
Phase 4
Reserve.
Phase 5
Mix the sausage meat with the tomato sauce, add some canned mushrooms.
Phase 6
Leave to simmer for 5 minutes.
Phase 7
Mix the crème fraîche with the cooled vegetable stock.
Phase 8
Preheat the oven to 180°C (thermostat 6)
Phase 9
Assemble the lasagna:
Phase 10
Start by pouring a little broth/cream mixture, put 4 sheets of raw lasagna, cover with a little gruyere and thin slices of goat cheese, add tomato sauce, then 4 sheets of lasagna then again gruyere and goat cheese and repeat the operation with the broth/gruyere cream, lasagna then finish with the tomato sauce and cover with grated gruyere.
Phase 11
Place in the oven for 30 minutes.
Phase 12
To check the cooking, put the tip of a knife in the dish to see if the lasagna is tender.