Sardine Lasagna

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Sardine Lasagna

Sardine Lasagna

Number of people

3 lasagna sheets

2 cans of sardines of your choice

4 tomatoes

1 onion

slice of grilled frozen or homemade eggplant

100 g of Saint Morêt

1 briquette of tomato sauce

50 g grated cheese of your choice

Olive oil

1 bunch of fresh basil




Preparation: 30 min
Cooking time: 30 min
Step 1
Soften the lasagna in boiling water, drain on a clean cloth.
Step 2
Peel the tomatoes and dice them.
Step 3
Brown the onion in a little olive oil, add the crushed tomatoes and a few chopped basil leaves, a little sugar, and let it simmer over low heat.
Step 4
Mix 1 can of sardines (the contents not the can) with the St morêt and the rest of basil.
Step 5
Thaw the eggplant slices.
Step 6
Mix the sardine purée with the tomato compote.
Step 7
Place a lasagna leaf at the bottom of the dish, spread with the mixture, cover with slices of eggplant and sardines from the 2nd can, cut in 2 halves.
Step 8
Cover with a 2nd sheet of lasagna etc., until exhausted.
Step 9
Finish by covering with tomato coulis mixed with grated cheese, bake in the oven for about 30 minutes at 180°C (thermostat 6), or less. The grout should not dry out but soften the lasagna.
I add my grain of salt

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