Lasagna Cake – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Roll the pasta dough into thin 3 mm sheets, using setting 4 on a pasta machine and finishing with a rolling pin. Cut into shapes, freeze, then store in bags for up to 4 months.
2. Blanch the zucchini slices in heavily salted boiling water for 2 to 3 minutes, then move them straight into ice water. Drain and lay on paper towels. (If using broccoli, blanch the florets instead, after chopping.)
3. Wash the spinach well. Heat a pot over medium-high heat with a little olive oil, add crushed garlic and cook about 1 minute until fragrant. Add the spinach and stir for about 2 minutes until wilted. Remove the garlic, then season the spinach with about half the mornay sauce, adding salt and pepper to taste.
4. On a parchment-lined baking tray, spread a thin layer of tomato sauce. Place the first frozen pasta disc on top. Add some creamy spinach, then a second disc. Add tomato sauce, basil, zucchini and mornay sauce, then a third disc. Add tomato sauce, grated comté and mozzarella seasoned with salt, pepper and basil, then a fourth disc. Add creamy spinach, then a fifth disc. Add tomato sauce, Parmigiano
5. Bake in a fan oven preheated to 160°C / 330°F for one hour. Cool for 4 hours, then refrigerate overnight.
6. Remove the cake ring and parchment. Cut into portions, wrap and refrigerate for up to 4 days, or freeze for up to 3 months.
7. Heat a nonstick pan with a drizzle of olive oil. Sear the lasagna on both sides for about 2 minutes over high heat. Microwave for 2 minutes before eating.

Summarized from Bruno Albouze's video. Watch it for the details.

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