PASTA CAKE
Lasagna or other pasta to make this cake, the important thing is that this pasta is embellished with a red sauce and a green sauce!
*The macaroni or pasta shells must be soaked in water for at least 2 hours before being used, it will then suffice to drain them well.
Per person :
4 sheets of dry lasagna or 4 X 3 tbsp of macaroni or pasta shells*, 3 (or more) ladles of goat cheese tomato sauce (recipe below), 3 (or more) ladles of green mushroom sauce (recipe below) + 1 tsp butter.
In the bottom of a dish with high edges, place 1 ladle of tomato sauce, top with 1 lasagna sheet or 3 tbsp of pasta, top with 2 ladles of tomato sauce, cover with 1 lasagna sheet or 3 tbsp. s of pasta, top with 2 ladles of green sauce, cover with 1 lasagna or…, top with 2 ladles of tomato sauce, cover with 1 ladle of lasagna or…, mix together 1 ladle of tomato sauce and 1 ladle of green sauce and cover the plate with this mixture. Place the butter on top and bake without preheating. Cook 45 min Th 7.
Goat cheese tomato sauce
Per person : 3 beautiful tomatoes wiped, 1 small carrot and 1 small peeled onion, salt and pepper, 2 tbsp of goat cheese.
Cut the vegetables into pieces and place them in a pot. Cover and cook for 10 minutes over high heat. Then uncover, season with salt and pepper and cook over moderate heat for 15 minutes. The sauce should reduce, otherwise continue cooking for a few more minutes. Mixer. Add the cheese and mix again. To book.
Green sauce with mushrooms
Per person: 1 ½ tbsp of flour, salt and pepper, 1 tbsp of basil or other green aromatic herb, 2 tbsp of Paris mushrooms cleaned and sliced, 2 glasses of milk (2 X 15 cl).
Chop mushrooms and herbs together. In a saucepan, when cold, mix flour and milk together and heat gently and as soon as it begins to simmer add the mushroom/herb mixture, salt and pepper. Mix constantly until thickened. Cook like this for 10 minutes. The sauce should have the consistency of a compote.