ingredients

3 boxes of 156 g Hénaff pâté
50 g 150 g grated emmental cheese
6 to 9 sheets of raw lasagna
2 cans of 400 g diced tomatoes
250 g frozen onion chopped
45 g flour
3 dl of milk
1 tbsp. to c. of Provence herbs
Tabasco
3 tbsp. to s. olive oil

Steps

Step 1

Drain the tomatoes in a fine colander placed on a large bowl: you will recover approx. 2 dl of water. Fry chopped onion 5 min. In large saucepan over medium-low heat, stir often, salt. Add the flour, stir 1 min. Gradually pour the tomato water, then the milk, without stopping turning. So you get a sauce tied but still a little fluid; melt 50 g of Emmentaler and remove from heat.

2nd step

Mingle tomatoes, herbs, salt, 1 dash of Tabasco. Preheat the oven to 180 ° C (item 4).

Step 3

Stack in a baking dish of at least 1.8 l: 1/4 of the sauce, 2 or 3 lasagna, 1/3 tomatoes, sauce, 1 can of Hénaff crumbled pâté, a little emmental. Repeat twice, finish with a good layer of emmental. Bake 20-30 minutes.

tips

Dough. Composed of 81% pork, including 20% ​​ham, perfumed with pork liver, aroma and a pinch of spices, the pâté Hénaff easily plays the express store to replace a meat in the kitchen.