Lasagne à la Brousse
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour 05
Wait : 10 minutes
Ingredients
- For the tomato sauce
-
1 onion
-
1 carrot
-
2 garlic
-
8.8 oz of bush or ricotta
-
17.6 oz of tomatoes peeled
-
tomato sauce or concentrated
-
7 ¾ oz of cabbage optional
-
2 sage
-
1 rosemary
- For the béchamel sauce
-
1.4 oz of flour
-
4.2 cup of milk
-
1.4 oz of butter
- For the lasagna
-
10 lasagna
-
3.5 oz of Parmesan
-
olive oil
-
salt and pepper
Instructions
Sauté the onions, carrots, and minced garlic in 4 tbsp of olive oil. Add the peeled tomatoes and 2 tbsp of tomato paste diluted in a glass of water. Once the excess liquid has evaporated, let it cook for 40 minutes.
Add the brousse, being careful not to break it up too much, and cook for another 5 minutes. Season with salt and pepper, and chopped sage and rosemary.
Meanwhile, prepare the béchamel sauce: melt the butter and add the flour. Mix well, slowly pouring in the milk and making sure no lumps form.
Season with salt, add a pinch of nutmeg, and bring to a boil, stirring constantly.
Butter a baking dish and spread a thin layer of tomato sauce and béchamel sauce over the bottom. Arrange 2 or 3 lasagna sheets in a single layer, cover with another layer of tomato sauce and béchamel sauce, and sprinkle with grated Parmesan cheese.
Prepare several more layers in the same way, alternating between lasagna noodles, tomato sauce, and béchamel sauce, and sprinkle with grated Parmesan cheese. For the final layer, use only the béchamel sauce and cover generously with Parmesan cheese.
Place the dish in an oven preheated to 180°C and bake for 35 minutes.