The Ultimate Lasagna

Por Bruno Albouze · 120 min

Ingredientes

Modo de preparo

1. Roll the pasta dough into thin 3 mm sheets, using setting 4 on a pasta maker, then adjust the thickness with a rolling pin. Cut into the shapes you want and freeze; keep frozen for up to 4 months.
2. Cut the zucchini into thin slices with a mandoline. Blanch them in a pot of heavily salted boiling water for 2-3 minutes, move straight to an ice bath, then drain and dry on paper towels. (If using broccoli, blanch the florets instead of the zucchini.)
3. Wash the spinach well. Heat a drizzle of olive oil in a pot over medium-high heat, add the crushed garlic and cook about 1 minute until fragrant. Add the spinach and stir until wilted, about 2 minutes. Remove the garlic, move the spinach to a sauté pan, and season with about half the mornay sauce, salt and pepper to taste.
4. Line a baking tray with parchment and spread a thin layer of tomato sauce. Build the lasagna in this order: frozen pasta sheet; spinach; pasta sheet; tomato sauce, basil, zucchini and mornay; pasta sheet; tomato sauce, comté, and mozzarella seasoned with salt, pepper and basil; pasta sheet; spinach; pasta sheet; tomato sauce, parmigiano and more zucchini; pasta sheet; finish with mornay and parmig
5. Bake in a fan oven preheated to 160°C (330°F) for 1 hour. Let it cool for 4 hours, then refrigerate overnight.
6. Remove the cake ring and parchment, cut into portions and wrap. Refrigerate for up to 4 days, or freeze for up to 3 months.
7. Heat a nonstick pan with a drizzle of olive oil and sear the portions on both sides for about 2 minutes over high heat. Microwave for 2 minutes before eating.

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