Tomato and basil lasagna

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Tomato and basil lasagna

Tomato and basil lasagna

Number of people

7 lasagna sheets

7 tomatoes

30 fresh basil leaves (approx.)

1 clove of garlic (or, if not available, 1 or 2 teaspoons of garlic powder)

Salt (1 pinch of coarse salt or 1 teaspoon of'normal' salt)

1 small can of double tomato paste (140 g) + water (or 300 g tomato paste)

20 cl of fresh cream or béchamel

Olive oil

300 g grated cheese (comté, gruyère or other, but of good quality)

1 teaspoon powdered sugar (if the tomatoes are not very sweet)

Preparation: 15 min
Cooking time: 2 h
Step 1
Wash the tomatoes and cut them into slices. Place them in a skillet or saucepan and sauté in olive oil with salt over medium heat. Add the garlic, cut very finely.
Step 2
After 10 minutes, add the tomato paste and water, along with half the basil leaves.
Step 3
Simmer for 10 minutes, then lower the heat (to level 2 on a hot plate) and simmer for 1 hour.
Step 4
Taste the mixture, add sugar if the taste is not fruity enough. Add the remaining basil and extinguish the heat. Mix and let stand 10 minutes under cover.
Step 5
You can let it rest all night (useful for preparing in advance).
Step 6
Take a gratin dish and place a little mixture, a little fresh cream, a little cheese, then two and a half lasagna leaves. Repeat twice, then pour the rest of the mixture, the rest of the cream, and the rest of the cheese (2/3) on top.
Step 7
Bake in a medium oven (180°C/thermostat 6) for 25 minutes.
Author's note
This recipe is the result of a chance: I wanted to make vegetarian lasagna with onions and zucchini... and I only had tomatoes!!! And fresh basil, it's true. So I tried, and it was pretty good! My two guests on this Sunday can attest to this: everything has gone to three people... ;-)

I add my grain of salt

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