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These zucchini and sausage lasagna layers combine fresh summer vegetables with rich meat in a reinvented Italian classic. The creamy mustard sauce adds an unexpected twist that delights the palate. This generous dish has become a staple at family gatherings, where the hearty portions match the satisfaction of discovering these uniquely paired flavors.
The moment this lasagna emerges from the oven, with its perfectly golden cheese crust and gently bubbling sauce, conversation stops as everyone admires the dish. The key lies in properly cooking the zucchini and selecting quality Italian sausage meat.
Key Ingredients
- Italian Sausage (800g): Choose well-seasoned meat, preferably from a butcher. A pork-veal blend offers superior flavor
- Zucchini (2 large): Select firm, bright specimens of medium size for even cooking
- Heavy Cream (160g): Full-fat cream delivers the best richness and texture
- Dijon Mustard (1 tsp): Traditional Dijon provides balanced heat and complexity
- Cheese (150g): Blend aged Gruyere and 24-month Parmigiano-Reggiano for optimal melting
Step-by-Step Instructions
- 1. Preparing the Sausage
- Crumble sausage meat finely in a cold pan
- Cook over medium heat, stirring frequently
- Add fresh thyme sprig and bay leaf
- Continue cooking until golden brown
- Drain excess fat thoroughly
- Season with freshly ground pepper
- 2. Preparing Zucchini
- Wash and dry zucchini thoroughly
- Trim ends and slice thinly using mandoline
- Arrange slices on paper towels
- Sprinkle lightly with fine salt
- Let rest 15 minutes
- Pat dry to remove moisture
- 3. Making Tomato Sauce
- Sweat diced onions in olive oil
- Add minced garlic and tomato paste
- Pour in peeled tomatoes and water
- Season with herbs de Provence
- Balance acidity with pinch of sugar
- Simmer gently for 20 minutes
- 4. Creating Mustard Sauce
- Whisk heavy cream until smooth
- Gradually blend in warmed milk
- Incorporate mustard to taste
- Season with salt, pepper and nutmeg
- Achieve creamy but stable consistency
- 5. Assembly
- Preheat oven to 180°C (convection)
- Butter baking dish generously
- Spread thin layer of tomato sauce
- Layer lasagna sheets without overlap
- Add one-third sausage mixture
- Layer zucchini slices
- Pour mustard sauce
- Sprinkle cheese lightly
- Repeat layers three times
- Top with remaining cheese blend
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The mustard sauce provides an exceptional flavor element in this recipe. It adds a gentle warmth that enhances the zucchini-meat combination perfectly. Even children request seconds of this unique dish.
Final Thoughts:
This lasagna represents the perfect fusion of traditional technique and culinary innovation. The addition of mustard sauce, inspired by French cuisine, elevates the classic Italian dish while maintaining its comforting essence. It demonstrates how crossing cultural boundaries can create exceptional dining experiences.
Frequently Asked Questions
- → Can the sauces be made ahead of time?
- Yes, you can prepare the sauces the night before and store them in the fridge. Just warm them slightly before layering.
- → Should the pasta sheets be cooked first?
- No need! This recipe uses straight-to-bake sheets. The sauces give them enough moisture to cook in the oven.
- → How do I avoid lumps in the béchamel?
- Gradually add cold milk while whisking constantly, and keep stirring the whole time it's cooking.
- → Can I freeze this lasagna?
- Absolutely! You can freeze it either before or after cooking. If uncooked, just bake for an additional 15-20 minutes.
- → What type of wine goes well with lasagna?
- A red wine like Chianti or Montepulciano complements the dish perfectly.