Provençal Lasagne

Name: Provençal Lasagne
Cuisine: Italian
Ingredients: 1 recipe Ratatouille; 2 tablespoons olive oil; 2 medium-size yellow onions, very finely chopped; 1 pound ground veal or turkey; 1¼ pounds aged hard cheese, sliced, or 2 cups fresh goat cheese; 1¼ pounds aged hard cheese, sliced, or 2 cups fresh goat cheese; ¼ cup grated hard cheese; 2 cups unsifted unbleached all-purpose flour; ½ cup pasta flour or fine ground semolina; ½ cup pasta flour or fine ground semolina; 3 to 4 large eggs as needed; 1 pound ground veal or turkey; 2 cups tomato sauce of your choice; Salt; Pepper from the mill; ¼ cup unsalted butter; 3 tablespoons sifted unbleached all-purpose flour; 1½ cups milk of your choice, scalded; Freshly grated nutmeg

Preparation info

FFR—
6
servings

Difficulty
Medium

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This dish requires organization; spread the work over two days:

On Day 1:

Prepare the ratatouille; keep it refrigerated.

Prepare the meat sauce; keep it refrigerated.

You may use the following cheeses: any Gruyère-type cheese, fontina, mozzarella di buffala, American mozzarella, Oaxaca cheese, feta, and, if you make it yourself, fresh goat cheese. If to be used, prepare a double recipe of goat cheese and drip it overnight. Slice other cheeses into thin

Ingredients

Europe
France
Italy
Pasta
Mediterranean
Provence

Ingredients

Method