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These sausage and zucchini lasagna layers create a delightful twist on the classic Italian dish, combining fresh summer vegetables with rich, savory meat. The creamy mustard sauce adds an innovative touch that transforms each bite. This hearty casserole has become a staple for family gatherings, offering generous portions and complex flavors that keep everyone coming back for more.
Recently while serving this lasagna at an impromptu dinner party, the moment it emerged from the oven with its golden cheese crust and gently bubbling sauce created an appreciative hush around the table. The keys to success? Properly cooking the zucchini and selecting quality Italian sausage meat.
Key Ingredients
- Italian sausage meat (800g): Choose well-seasoned meat from a butcher, preferably a pork-veal blend for best flavor
- Zucchini (2 large): Select firm, glossy specimens of medium size for even cooking
- Heavy cream (160g): Full-fat cream delivers the richest sauce texture
- Dijon mustard (1 tsp): Traditional Dijon provides the perfect balance of heat and flavor
- Cheese blend (150g): Combine aged Gruyere and Parmigiano-Reggiano for optimal melting and flavor
Step-by-Step Instructions
- Preparing the Sausage:
- Crumble sausage meat into a cold pan. Cook over medium heat, stirring frequently. Add fresh thyme sprigs 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 on 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 until soft. Add minced 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.
- Making the Mustard Sauce:
- Whisk heavy cream until smooth. Gradually blend in warmed milk. Incorporate mustard to taste. Season with salt, pepper and nutmeg. Sauce should be creamy but maintain body.
- Assembling the Lasagna:
- Preheat oven to 180°C/350°F with fan. Butter a large baking dish generously. Spread a thin layer of tomato sauce. Layer lasagna sheets without overlapping. Distribute one-third of the sausage mixture. Add a layer of zucchini. Pour mustard sauce over. Sprinkle with cheese. Repeat layers three times. Top with remaining cheese blend.
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The mustard sauce brings a special depth to this dish, providing a gentle warmth that enhances both the vegetables and meat. Even picky eaters consistently enjoy this unique combination of flavors.
This lasagna represents the perfect fusion of traditional Italian comfort food and French culinary innovation. The addition of Dijon mustard to the cream sauce transforms a familiar dish into something uniquely memorable. It demonstrates how crossing cultural boundaries in cooking often produces the most satisfying results.
Frequently Asked Questions
- → Can I make this lasagna ahead of time?
- Absolutely! You can put it together the day before and bake it the next day. Just let it sit at room temperature for 30 minutes before cooking.
- → Is this dish freezer-friendly?
- Yes, it freezes well both cooked and uncooked. If freezing uncooked, allow an additional 20 minutes in the oven.
- → What type of mustard works best?
- A strong Dijon mustard is ideal for giving the creamy sauce a bold flavor.
- → How can I slice the zucchinis thinly?
- A mandoline or a food processor with a slicing blade will give you consistent, thin slices.
- → Can I replace the sausage meat?
- Definitely! Ground beef or a mix of beef and pork are great alternatives for a more classic take.