- 6 fresh tomatoes (peeled or canned, failing).
- 4 or 5 courgettes.
- salt, pepper, fresh basil, herbes de Provence.
- 400 g grated cheese.
- 200 g tomato coulis.
- 4 medium onions.
- 50 cl of bechamel or (if you hurry) thick or semi-thick cream.
PrÃ © paration of the recipe:
If using onions, fry them (in a skillet or wok) until they are melting
Cut the tomatoes, add them to the onions and simmer with herbs (do not hÃ © sitez!), salt and pepper .
Cut the courgettes then stir -The mÃ © lange .. at
Add tomato sauce (or tomato mashed © e, Ã © dÃ must) and 1 teaspoon of powdered sugar © (more in winter, when tomatoes are more bland) .
Simmer Overall, about 20 minutes, over medium heat .
mÃ © lange ready, PROCA © dez Ã stacking in a large dish.
1 layer of lasagna, layer 1 PrÃ © paration, 1 bÃ © chamel layer, layer 1 gruyÃ Re, and so on (by adding a little salt at a time), putting a lot of GruyÃ¨re on the last layer .
Bake at hot oven (thermostat 7-200Â° C), 35 minutes
Serve when it is gratinÃ © .
Notes: You can add carottes.Les onions are not indispensable, but they add to the flux consistance.Personnellement I sometimes replaces the last layer of cheese by the county. Recommended wines:: Burgundy red light