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This zucchini and sausage lasagna reimagines the classic Italian dish by combining fresh summer vegetables with rich, savory meat. The creamy mustard sauce adds an unexpected twist that delights the palate. This generous, satisfying dish has become a family favorite, offering the perfect balance of flavors in every bite.
When serving this lasagna at a recent dinner party, the moment it emerged from the oven with its perfectly browned cheese and gently bubbling sauce created an appreciative hush around the table. The key lies in properly cooking the zucchini and selecting quality sausage meat.
Essential Ingredients
- Sausage meat (800g): Choose well-seasoned meat from your butcher, preferably a pork-veal blend
- Zucchini (2 large): Select firm, glossy specimens of medium size for even cooking
- Heavy cream (160g): Full-fat cream delivers the best richness
- Dijon mustard (1 tsp): Traditional Dijon provides balanced heat
- Cheese (150g): Mix of aged Gruyere and Parmigiano-Reggiano for optimal melting
Step-by-Step Instructions
- 1. Preparing the Sausage
- Crumble sausage meat into a cold pan
- Cook over medium heat, stirring frequently
- Add fresh thyme sprig and bay leaf
- Cook until lightly golden
- Drain excess fat thoroughly
- Season with fresh ground pepper
- 2. Preparing the Zucchini
- Wash and dry zucchini well
- Trim ends and slice thinly on mandoline
- Layer on paper towels
- Sprinkle lightly with salt
- Let rest 15 minutes
- Pat dry to remove moisture
- 3. Making the Tomato Sauce
- Sauté diced onion in olive oil
- Add minced garlic and tomato paste
- Pour in peeled tomatoes and water
- Season with herbs de Provence
- Add pinch of sugar to balance acidity
- Simmer gently for 20 minutes
- 4. Preparing Mustard Sauce
- Whisk heavy cream until smooth
- Gradually blend in warmed milk
- Incorporate mustard to taste
- Season with salt, pepper and nutmeg
- Maintain thick, creamy consistency
- 5. Assembling the Lasagna
- Preheat oven to 180°C fan
- Butter baking dish generously
- Spread thin layer of tomato sauce
- Layer lasagna sheets without overlap
- Add one-third of sausage mixture
- Layer zucchini slices
- Pour mustard sauce
- Sprinkle with grated cheese
- Repeat layers three times
- Top with remaining cheese blend
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The mustard sauce is the signature element of this recipe. It provides gentle warmth that enhances the zucchini and meat combination. Even children ask for seconds!
Final Thoughts:
This lasagna represents the perfect fusion of tradition and culinary creativity. The addition of mustard sauce was inspired by French flavors, resulting in a dish that honors Italian tradition while introducing a unique regional twist. It demonstrates how the best recipes often emerge from thoughtfully combining different culinary heritage.
Frequently Asked Questions
- → Can I make the sauces ahead of time?
- Absolutely, you can prep them in advance and store them in the fridge. Just warm them up before building the lasagna.
- → Do I need to boil the lasagna sheets first?
- Nope, this version uses sheets that cook directly in the sauces, no pre-cooking required.
- → What’s the trick to smooth béchamel?
- Pour in cold milk a little at a time while constantly whisking. Keep whisking through the cooking process to avoid any lumps.
- → Can I freeze this dish?
- Yes, you can freeze it either before or after cooking. If freezing before baking, just add 15-20 minutes extra to the cooking time.
- → Which wine pairs well with this?
- A bottle of Chianti or Montepulciano d'Abruzzo would be great choices to complement these flavors.