MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
One Pot - Lasagne à la poêle
Description
In our house, lasagne is a cult dish - my men are huge fans. But I have to admit that I don't make it very often: between the béchamel sauce, the cooking of the sauces and the assembly, it's a time-consuming dish. So here's my express 'One Pot' version, which retains the comforting taste of lasagne while drastically reducing the time spent in the kitchen. Ready in 30 minutes, including cooking, it can be prepared directly in an ovenproof pan. Perfect for a weekday dinner, especially accompanied by my favourite green salad. Tip: if you want a browner gratin, finish off with 2 minutes under the broiler.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat oven to 180°C.
2. Peel and finely chop the onion and garlic.
3. Heat the olive oil in an ovenproof frying pan.
4. Fry the onion and garlic for 1-2 minutes over a medium heat.
5. Remove the skin from the sausages, cut the meat into pieces and add to the pan. Cook for 5-6 minutes, crumbling with a spatula, until browned.
6. Season with salt, pepper and chopped chillies.
7. Pour in the tinned tomatoes and add the lasagne sheets, cut into 2-3 cm pieces.
8. Arrange the spinach shoots on top, followed by the mozzarella balls.
9. Place in the oven for 12-15 minutes until the cheese is melted and lightly browned.
10. Garnish with basil leaves and serve immediately.
THERMOMIX® METHOD.
