Lasagna with eggs from Chimay
- 95 minutes
- 10 people
- 1.16 € / person
Ingredients
- 900g Ovoteam scrambled eggs
- 800g of button mushrooms
- 100g shallots
- 20g chopped parsley
- 0,5cl of milk ½ skimmed
- 100g grated Emmental cheese
- 60g butter ½ salt
- 30g wheat flour
- 400g lasagne dough
- 400g of crushed peeled tomatoes
The recipe
1.
Peel, wash and clean the vegetables. Mince the mushrooms and shallots.
2.
Sweat the shallots in half the butter and add the mushrooms.
3.
Cook until evaporated. Set aside at +63°C.
4.
Make the béchamel sauce and set aside at +63°C.
5.
Reduce the tomato pulp. Set aside at +63°C.
6.
Warm up the scrambled eggs and assemble the lasagne. Add the grated Emmental cheese.
7.
Bake at 120°C for 10 minutes and brown.
Product associated with this recipe
Scrambled eggsNutritional values
|
Valeurs énergétiques
|
1313 kj /318 kcal
|
|
Matières grasses
dont acides gras saturés |
17,2 g
7,7 g |
|
Glucides
dont sucres |
22,8 g
7,5 g |
|
Protéines
|
18 g
|
|
Sel
|
0,8 g
|
