1 and 1/2 packages precooked lasagne
400 g fresh goat's cheese
3 big carrots
3 courgettes (zucchini)
500 g spinach
100 g truffles mushrooms, cut in thin slices
1/3 litre milk
2.5 dl liquid cream
80 g butter
salt, pepper, grated nutmeg
Blanche the carrots and courgettes (zucchini) cut into thin slices, 5 minutes for the carrots and 3 minutes for the courgettes. Drain. Quickly heat the spinach in a pan with 50 g butter, salt and pepper to taste. Chop up the cheese and slice the truffles mushrooms.
In a saucepan, boil the milk and cream, add the grated nutmeg, salt and pepper. Grease the lasagne dish and pour a bit of this mixture in to the dish.
Place a layer of lasagne, a layer of spinach, a layer of goat's cheese, the slices of truffle, a bit of cream, lasagne, carrot slices, spinach, cheese, truffles, cream, lasagnes, courgettes, cheese, truffles, cream. Finish with a layer of lasagne, truffles, cream and cheese. Scatter with little knobs of butter.
Cook in a medium oven for 25 min. Serve hot.
Château Saint Pierre de Méjeans
Brice Doan de Champassak
84 160 Puyvert
Tél. : 04 90 08 40 51