Elo's lasagna (with courgettes, beef and pork, and ricotta)

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Elo's lasagna (with courgettes, beef and pork, and ricotta)

Elo's lasagna (with courgettes, beef and pork, and ricotta)

Elo's lasagna (with courgettes, beef and pork, and ricotta)
Elo's lasagna (with courgettes, beef and pork, and ricotta)
Number of people
For the tomato sauce:

250 g ground beef

250 g sausage meat (pork meat)

1 onion

1 shallot

1 clove of garlic (more or less depending on taste)

1 carrot

2 stalks of green celery

1 fresh chilli pepper

1 can of tomato paste

2 cans of quality tomato sauce

1 can of tomato

1 cube of defatted beef broth

1 cube of degreased vegetable stock

2 tablespoons olive oil

2 cloves

1 bunch of parsley

1 pinch of oregano powder

1 bunch of basil

thyme sprig

1 bay leaf


For the ricotta cream:

2 tablespoons flour

50 g butter

15 cl milk (one glass)

250 g ricotta cheese (one tray)

25 cl of 7% MG cream

1 pinch of nutmeg

2 packages of lasagna

50 g grated parmesan cheese

1 zucchini

200 g cooked ham, degreased and finely chopped

Preparation: 1h30
Cooking time: 1 d 6 h
Step 1
First prepare the tomato sauce:
Step 2
In a large saucepan, heat a drizzle of olive oil.
Step 3
Then add the onion, shallot and carrot, all chopped.
Step 4
To prevent these ingredients from turning too brown, add a little water from time to time.
Step 5
After 5 to 10 minutes, add the minced meat and the broth cubes, and mix vigorously so that the meat does not make balls.
Step 6
When the meat is well detached and begins to brown, put the tomato paste with a small spoon.
Step 7
Plant the 2 cloves in the pepper and add it too (if they do not escape into the sauce, it is better to remove them after cooking because not everyone likes to bite these little nails)
Step 8
Add the tomato sauce and crushed tomatoes.
Step 9
You can now pour in the leftovers of the spices according to your taste, always mixing.
Step 10
If I have a little red wine left, I also add half a glass.
Step 11
Cover and simmer your sauce over medium heat, stirring occasionally.
Step 12
Lasagna leaves:
Step 13
Depending on the brand you prefer, it is not mandatory to precook the lasagna leaves.
Step 14
If you choose this option, I will let the lasagna cook longer over low heat so that the cream is not too absorbed.
Step 15
For my part, I pre-cook the lasagna sheets for 2 to 3 minutes and spread them on clean sheets of absorbent paper.
Step 16
Meanwhile, wash and slice the zucchini.
Step 17
Spread them on an oven dish and season them.
Step 18
Bake them for 10 to 15 minutes at 200°C (thermostat 6-7). Your oven will then be preheated for lasagna)
Step 19
For the ricotta cream:
Step 20
Melt the butter in a pan - like a b├ęchamel sauce - then mix the flour, whisk vigorously and add the milk.
Step 21
When your sauce is well blended, pour in the ricotta and continue mixing.
Step 22
When it melts well in the mixture, it is time for the cream and nutmeg.
Step 23
The sauce should not be too thick so add cream if you think it is necessary.
Step 24
When you are done, leave the oven on and start filling your dish.
Step 25
Start with two ladles of tomato sauce and cover it with lasagna leaf, overlapping a little.
Step 26
Then, place the slice of ham cut in 4 - so that the cutting is easier and your guests do not end up with a whole slice of ham on their plate...
Step 27
Then add the courgette slices and pour in the ricotta cream again.
Step 28
Cover with lasagna leaves starting at the other side of the dish and continue until the ingredients are exhausted.
Step 29
Finish with a layer of ricotta cream and grated parmesan cheese.
Step 30
Bake your lasagna at 200°C (thermostat 6-7) for 30 minutes.
Step 31
The last layer must be well coloured, do not hesitate to grill a little before serving.
Step 32
To check the cooking of the lasagna leaves, stick a knife through them, it must "go in by itself"!
Author's note
Serve your dish with a good salad with a balsamic vinaigrette and Ciabatta

I add my grain of salt

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