Raw ham, goat cheese and basil lasagna

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Raw ham, goat cheese and basil lasagna

Raw ham, goat cheese and basil lasagna

Raw ham, goat cheese and basil lasagna
Raw ham, goat cheese and basil lasagna
Number of people

500 g peeled and crushed tomatoes

2 cloves of garlic

1 onion

1 tablespoon powdered sugar

2 tablespoons olive oil



450 g goat cheese

30 cl of liquid fresh cream (light or not)

12 slices of raw ham

1 box of pre-cooked lasagna

1/2 bunch of basil

30 g butter

30 g flour

20 cl of milk

50 g grated Gruyère or comté cheese

Preparation: 20 min
Cooking time: 35 min
Step 1
Peel the onion, chop it, melt it in olive oil, add the tomatoes, the tablespoon of sugar, a pinch of salt.
Step 2
Cook for 15 minutes over medium heat, 5 minutes before the end, add the pressed garlic.
Step 3
If necessary, remove the rind from the goat cheese.
Step 4
Set aside 8 thin slices (about 50 g).
Step 5
Crush with a fork in a bowl, add the fresh cream, mix well.
Step 6
Wash the basil, wring it out well and slice it up.
Step 7
Add to the mixture, pepper and if necessary, salt.
Step 8
Prepare a béchamel sauce: melt the butter, add the flour, cook until you obtain a golden brown, add the milk and thicken over moderate heat until you obtain a very creamy consistency that covers the spoon well.
Step 9
Season with salt and pepper.
Step 10
Oil a gratin dish.
Step 11
Put a layer of tomato sauce (about 1 cm), spread well.
Step 12
On the tomatoes, but without mixing, pour half of the goat cheese cream.
Step 13
Spread the slices of ham next to each other without overlapping.
Step 14
Cover with lasagna, also without overlapping.
Step 15
Repeat the operation: tomato sauce, goat cheese cream, ham, lasagna.
Step 16
Finish with the béchamel sauce, sprinkle with grated Gruyère or comté cheese, decorate with 8 slices of goat cheese.
Step 17
Bake for 35 minutes at 180-200°C (thermostat 6-7).
Step 18
Finish by 5 minutes under the broiler.
Step 19
Serve with a well seasoned green salad.
Author's note
Usually I prepare for 8 and hope to save some for the next day... but the dish doesn't last all evening, so I can only say: probably even better reheated!

I add my grain of salt

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