Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.
Today, Daphné, from the food truck Chez Daphnée, offers you to make lasagna with zucchini cream and goat cheese.
Ingredients:
3 kg of Nice courgette (about ten)
2 white onions, thinly sliced
Coriander
Fresh mint
Salt pepper
Pine nut
Whole liquid cream
1 package of lasagna dough
250 g of Rians goat cheese (or goat cheese)
400 g of goat cheese log
Preparation:
1. In a pan with olive oil, melt the zucchini cut into one-centimeter sections.
Add the white onions, salt and pepper and cover.
Add the Rians goat cheese, chopped coriander and fresh mint.
Mix the preparation.
Tip:
Prepare the cream the day before so that it is cold and thus avoid baking the lasagna dough during assembly.
2. In a gratin dish, place a drizzle of whole liquid cream at the bottom.
Arrange the lasagna dough.
Add the zucchini cream.
Crumble the goat cheese log over the cream.
Decorate with pine nuts.
Repeat the operation according to the height of your dish (ideally 5 to 6 floors, about 5 centimeters).
On each layer, add a drizzle of whole liquid cream to the lasagna dough.
3. Finish with a layer of lasagna on which you have sprinkled Gruyère and Parmesan cheese.
Add a drizzle of liquid cream.
Preheat the oven and bake at 200 ° C for 20 to 25 minutes.
Tip:
Open the oven to remove excess moisture.
4. Serve with a green salad or mesclun.