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Writer's pictureMangia McCann

Lovely Lasagna from France!

2022 Tour de France - Stage 12: Briançon to Alpe d’Huez.


Can someone tell me what happened today? I completely missed the coverage for a couple of reasons. First, work has been bonkers. Second, I can’t seem to stream Peacock at my office. I’ve been able to stream my regular cable-service provider this week, while I’ve been at the office, but USA network wasn’t showing today’s stage at the normal time because of The Open at St. Andrews! I’ll be back home tomorrow, so none of this will be an issue.


Now, today’s end stage is home to Oreilles d'âne, aka, a white veggie lasagna. As you can see, via the former link, there’s a lovely tv feature, in French (which I don’t speak) on how to make the dish. Traditionally, it is made with crepes. But, since work has been crazy, I had to go with regular store-bought dried lasagna sheets. The rest I kind of had to figure out on my own. It was really, really, really, good. And this is even after having many cheese-laden dishes the past week. I hope you enjoy it as much as we did.

Oreilles d’âne (French White Lasagna)

  • 7 lasagna sheets

  • 5 tbsp butter

  • ¼ cup AP flour

  • 3.5 cups whole milk

  • Garlic clove, smashed

  • 2 bay leaves

  • Nutmeg

  • ½ cup grated parmesan cheese

  • 1 onion, minced

  • 8 oz chopped kale

  • 4 oz mascarpone cheese

  • 1 egg lightly beaten

  • 1/2 cup grated Gruyere

  • ½ cup grated comté cheese

  • ½ cup bleu cheese crumbles

Place the lasagna sheets in some boiling water and let soak for 5 minutes. Remove and place on a kitchen towel.


Meanwhile, preheat the oven to 350 and melt the butter in a saucepan. Whisk in the flour and cook for 1 minute, then whisk in the milk. Bring to a boil and stir in the garlic, bay leaves, some salt & Pepper and freshly grated nutmeg. Reduce the heat and simmer for 10 minutes. Then stir in the parmesan and reserve.


While your béchamel simmers, sauté the onion and kale until the kale just starts to soften and reserve.


Combine the remaining ingredients in a bowl and reserve.


When everything is ready, coat the bottom of a loaf pan with some béchamel. Then stir in the sautéed kale into the remainder of the pot of béchamel until well combined.


Place one lasagna sheet in the loaf pan. Spread on some of the cheese mixture and coat with béchamel. Cover with a noodle and repeat the layering until all ingredients have been used up, coating the top noodle with the remaining béchamel. You’ll probably have 1 noodle sheet left over.


Bake in the oven, covered with foil, sprayed with nonstick cooking spray, for 20 minutes. Remove the foil and place back in the oven, about 6 inches from the broiler and broil until spotty brown. Let sit for 10 minutes.


Slice and serve.

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Copyright 2022, Brendan McCann, All Rights Reserved.

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