Lasagnes de légumes d'été au thon

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Lasagnes de légumes d'été au thon. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lasagnes de légumes d'été au thon is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Lasagnes de légumes d'été au thon is something that I have loved my whole life.

Many things affect the quality of taste from Lasagnes de légumes d'été au thon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagnes de légumes d'été au thon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagnes de légumes d'été au thon is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Lasagnes de légumes d'été au thon using 17 ingredients and 5 steps. Here is how you can achieve it.

Recette de cyril lignac à laquelle j'ai fait quelques modifications.

Ingredients and spices that need to be Prepare to make Lasagnes de légumes d'été au thon:

1. 5 feuilles de pâte à lasagne
2. 1 courgette taillée en lamelle
3. 1 aubergine taillée en lamelle
4. 400 g tomates concassées
5. 1 gousse d'ail concassée
6. 1 oignon émincé
7. 1 cac de paprika
8. Herbes de provence
9. 1 boîte thon
10. Béchamel
11. 40 g beurre
12. 40 g farine
13. 50 cl lait
14. 125 g parmesan
15. Déco pour le dessus du plat
16. parmesan
17. tomates cerises ou tranches de tomates

Steps to make to make Lasagnes de légumes d'été au thon

1. Faites revenir l'oignon avec l'huile d'olive, ajouter l'ail puis les tomates concassées. Faites mijoter à feux doux. Ajouter le thon émietté, le paprika, sel et poivre et des herbes de provence. Laissez mijoter 10 minutes. Puis couper le feu et laisser confire le thon.
2. Pendant ce temps préparer votre béchamel : faites chauffer le beurre, la farine. Faites chauffer 8 minutes et fouetter régulièrement afin d'obtenir un roux. Ajouter le lait en une seule fois et laisser épaissir. Ajouter le parmesan en gros cubes et faites chauffer quelques minutes (bien vérifier que le fromage est fondu). Laissez de coté.
3. Préparer vos tranches de légumes. Faites cuire avec de l'huile d'olive les tranches d'aubergines.
4. Commencer le montage de vos lasagnes : Une couche de lamelles d'aubergine, la couche de sauce tomate cuisinée au thon, puis une couche de pâte à lasagne puis de la béchamel. Puis ajouter vos lamelles de courgettes, la 2ème couche d'aubergine puis une de pâte à lasagne et de la béchamel. Déposez vos tomates cerises ou vos tranches de tomates et parsemez de parmesan.
5. Faites cuire 30 minutes à 200 degrés. Bon appétit !

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