How would you like to prepare a chef's recipe at home? Cyril Lignac reveals the preparation steps for his easy and ultra-gourmet recipe for vegetable and tuna lasagna. A perfect dinner for the whole family. It's up to you !
The recipe for vegetable and tuna lasagna by Cyril Lignac
The ingredients for 4 people :
- 5 sheets of dry lasagna dough cooked in salted water for 3 minutes
- 1 courgette, cut into long slices of 3 mm
- ½ eggplant, cut into long slices of 3 mm, cooked in a pan
- 200g cherry tomatoes, cut in half
- 300g tuna in olive oil
- 300g of slightly reduced tomato sauce or tomato coulis or tomato crushed
- 1 garlic clove, peeled and degermed
- 1 onion, peeled and finely chopped
- 1 pinch of paprika
- 40g flour
- 40g butter
- 50cl of whole milk
- 125g grated Parmesan or another grated cheese
- 1 piece of grated Parmesan or other grated cheese
- Olive oil
- Fine salt and freshly ground pepper
To make Cyril Lignac's vegetable and tuna lasagna recipe, you need:
- 1 sauté pan
- 1 spatula
- 1 saucepan
- 1 whisk
- 1 baking dish
- 1 microplane
The preparation steps for the recipe for vegetable and tuna lasagna by Cyril Lignac:
Step 1 : in a sauté pan, pour a dash of olive oil, add the onion and sweat it. Add the garlic, pour in the tomato sauce and cook over medium heat for a few minutes. Then pour in the well-drained crumbled tuna, paprika, a pinch of salt, a pinch of pepper. Simmer so that the tuna is well confit. Reserve aside.
2nd step : preheat the oven to 200 ° C. In a saucepan, place the butter and melt it. Add the flour, mix, and cook for 8 minutes to make a blond roux without coloring. Pour in the milk. Add the Parmesan. Mix and keep aside.
Step 3: in a hot pan, pour a dash of olive oil, season the eggplant slices with fine salt and cook them.
Step 4: in the dish, place a layer of eggplant slices, then a layer of cooked tuna, a layer of dough, top with béchamel, place the courgettes, a layer of eggplant, pasta, top with béchamel, place the cherry tomatoes and sprinkle with grated Parmesan. Place in the oven for 15 to 20 minutes so that the dish is compote and lightly broiled on top.
Step 5: if you have fresh pasta for assembling your lasagna, no need to cook them in advance, you can put them raw, directly in the lasagna assembly.
Read also :
⋙ All in the kitchen: the recipe for pasta carbonara by Cyril Lignac
⋙ "All in the kitchen": the recipe for Japanese vegetable curry by Cyril Lignac
⋙ All in the kitchen: the recipe for risotto with tomato, tuna and olives by Cyril Lignac