FRENCH LASAGNE RECIPE - NYT COOKING
Nigella Lawson's recipe for savory baked croissant pudding, which goes by the name of French lasagne in her house, uses up stale croissants by having the cook split and stuff them with ham and cheese, sprinkle more cheese over the top and douse them in eggs beaten with garlic-infused milk. Your croissants need not be stale to achieve wonderfully eggy, cheesy results, but if they are fresh, consider leaving them on the counter to dry out first, or even toasting them briefly in the oven.
Provided by Nigella Lawson
Total Time 1 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
- Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.
- Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
- Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 472, UnsaturatedFatContent 11 grams, CarbohydrateContent 20 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 26 grams, SaturatedFatContent 17 grams, SodiumContent 722 milligrams, SugarContent 11 grams, TransFatContent 0 grams
FRENCH STYLE LASAGNA RECIPE - BETTYCROCKER.COM
This savory French Style Lasagna is filled with garden fresh veggies like summer squash, zucchini, eggplant and red bell pepper.
Provided by Angie McGowan
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. In 12-inch skillet, heat oil over medium heat. Add eggplant, squash, zucchini, onions and bell pepper; sauté until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt. Heat to boiling. Cook until thickened.
- Cook lasagna noodles as directed on package until almost al dente. Drain.
- Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture. Add layer of lasagna noodles; top with another one-fourth of vegetable mixture. Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crème fraîche over top. Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.
- Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.
Nutrition Facts : ServingSize 1 Serving
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