Lasagne with summer vegetables
Ingredients
For
6
personnes
- 9 lasagne sheets (fresh or ready-to-cook)
- 2 onions
- 3 cloves of garlic
- 1 yellow pepper
- 2 aubergines
- 3 courgettes
- 4 tomatoes
- 2 carrots
- 40 cl of single cream
- 20 cl of milk
- 50 g of Parmesan
- 130 g grated Emmental
- 10 cl + 20 cl of tomato purée
- Thyme, oregano, basil
- Pepper, salt
- Intense-flavoured olive oil
Tip
We also recommend an olive oil from Nîmes – PDO (Aglandau variety), Bouteillan, Picholine, etc. – for making this lasagne with sun-ripened vegetables.
Instructions
- Peel the onions, slice them finely and fry them gently in a large casserole dish over a low heat with 2 tablespoons of full-flavoured olive oil. Add the finely chopped garlic.
- Meanwhile, wash the vegetables. Cut the pepper into strips and add it to the casserole dish. Dice the aubergines. Add them to the casserole dish. Do the same with the courgettes and tomatoes. Stir regularly.
- Add 10 cl of tomato purée, the herbs, salt, pepper and 1 tablespoon of full-flavoured olive oil. Cook over a low heat for 20 minutes.
- Peel and grate the carrots. Mix them with the rest of the vegetables without cooking them.
- Meanwhile, bring the single cream and milk to the boil. Allow to reduce by half, then add the Parmesan.
Editing:
- Preheat the oven to 180°C. In a gratin dish, coat the base with intense-flavoured olive oil. Add a layer of lasagne sheets, a layer of vegetables, a little Parmesan sauce, then continue layering until all the ingredients are used up. Finish with a layer of lasagne sheets, topped with the remaining tomato purée mixed with 1 tablespoon of full-flavoured olive oil, and sprinkle with grated Emmental.
- Bake for 30 minutes.
- Serve hot with a salad drizzled with full-flavoured olive oil.
- Enjoy your meal!
Tip
We also recommend an olive oil from Nîmes – PDO (Aglandau variety), Bouteillan, Picholine, etc. – for making this lasagne with sun-ripened vegetables.
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