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This modern take on traditional lasagna combines fresh summer zucchini with flavorful sausage meat, creating a delightfully unique casserole. The creamy mustard sauce adds an unexpected twist that transforms this classic dish into something special. Perfect for family dinners, this recipe delivers generous portions that satisfy with its creative blend of textures and flavors.
The magic of this dish lies in properly cooking the zucchini and selecting quality sausage meat. When it emerges from the oven with its golden cheese crust and gently bubbling sauce, it never fails to impress dinner guests.
Key Ingredients
- Sausage meat (800g): Choose well-seasoned meat, preferably from a butcher. A pork-veal blend offers refined flavor
- Zucchini (2 large): Select firm, glossy specimens of medium size for even cooking
- Heavy cream (160g): Full-fat cream provides the best richness and texture
- Dijon mustard (1 tsp): Use authentic Dijon for balanced heat and flavor
- Cheese blend (150g): Mix aged Gruyere and Parmigiano-Reggiano for optimal melting and taste
Step-by-Step Instructions
- Preparing the Sausage Meat:
- Crumble sausage meat into a cold pan. Cook over medium heat, stirring regularly. Add fresh thyme and bay leaf. Continue cooking until lightly golden. Drain excess fat carefully. Season with freshly ground pepper.
- Preparing the Zucchini:
- Wash and dry zucchini thoroughly. Trim ends and slice thinly using a mandoline. Layer slices between paper towels. Sprinkle lightly with salt to draw out moisture. Let rest 15 minutes. Pat dry thoroughly.
- Making the Tomato Sauce:
- Sauté minced onion in olive oil. Add chopped garlic and tomato paste. Pour in peeled tomatoes and water. Season with herbs de Provence. Add a pinch of sugar to balance acidity. Simmer gently for 20 minutes.
- Creating the Mustard Sauce:
- Whisk heavy cream until smooth. Gradually incorporate warmed milk. Blend in mustard to taste. Season with salt, pepper and nutmeg. Sauce should be creamy but maintain proper consistency.
- Assembly:
- Preheat oven to 180°C/350°F with fan. Butter a large baking dish generously. Spread thin layer of tomato sauce. Layer lasagna sheets without overlapping. Add one-third of sausage meat. Layer zucchini slices. Pour mustard sauce. Sprinkle with cheese. Repeat layers three times. Top with remaining cheese mixture.
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The mustard cream sauce makes this dish truly special. It provides a gentle warmth that enhances the zucchini and meat perfectly. Even children request seconds of this unique lasagna variation.
This recipe represents a perfect fusion of traditional Italian technique and French-inspired flavors. The addition of Dijon mustard transforms classic lasagna into an elegant dish that honors both culinary traditions while creating something uniquely delicious.
Frequently Asked Questions
- → Can I put this lasagna together beforehand?
- Absolutely! You can prep it the day before and pop it in the oven the next day. Just make sure to take it out of the fridge about 30 minutes before baking.
- → Is this dish freezer-friendly?
- Yes, it freezes well whether cooked or raw. If you're baking it from frozen, just add 20 more minutes to the cook time.
- → What type of mustard works best?
- Go for a strong Dijon mustard to give the creamy sauce a nice bold flavor.
- → How do I slice zucchini really thin?
- Use a mandoline slicer or a food processor with a slicing blade to get thin, even slices.
- → Can I swap out the sausage for something else?
- Definitely! Ground beef or a mix of beef and pork works great for a more traditional take.