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Lasagne from Pouldreuzic

Lasagne from Pouldreuzic

4

Easy

1 h 30 mn + 1 h de cuisson

Ingredients

  • 1 260g tin of Pâté Hénaff,
  • 2 jars 500g meat Bolognese sauce,
  • 1 pack of lasagne pasta sheets,
  • 1 bag grated Parmesan cheese.

Preparation

  1. Line the bottom of a buttered cake tin with pastry sheets.
  2. Drizzle with tomato sauce. Add the Pâté Hénaff, cut into tiny 5 mm cubes or crushed with a fork.
  3. Add a little cheese. And so on, until the last layer is sprinkled with Parmesan.
  4. Leave overnight in the fridge.
  5. The next day, place in the oven at 180°c for 30 minutes.
  6. Then reduce to 160°c for a further 30 minutes.
  7. Check for doneness by pricking with a knife. The blade should come out very hot when the knife is half-thick.
  8. Serve with a green salad.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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