Lasagna is an Italian staple, cherished across generations for its hearty, flavorful layers that melt in your mouth. For a vibrant summer alternative to the classic Bolognese with béchamel, renowned chef Cyril Lignac shared his Tuna and Sun Vegetables Lasagna recipe on RTL. This light yet indulgent dish shines with seasonal produce and can be enjoyed hot or cold.
Chef Cyril Lignac's Summer Vegetable Lasagna Recipe
Preparation time: 20 minutes.
Cooking time: 15 minutes.
For 4 people:
- 5 sheets of dry lasagna pasta, cooked in salted water for 3 minutes*
- 1 zucchini, cut into 3 mm thick slices
- ½ aubergine, cut into 3 mm thick slices
- 200 g washed and halved cherry tomatoes
- 300 g tuna in olive oil
- 300 g tomato coulis
- 1 clove of garlic, peeled and degermed
- Basil
- Espelette pepper
- 1 onion, peeled and chopped
- 40 g flour
- 40 g butter
- 50 cl whole milk
- 125 g grated Parmesan or other grated cheese
- 1 piece of grated Parmesan or other grated cheese
- Olive oil
- Fine salt and ground pepper
*If using fresh pasta sheets, no need to precook; assemble raw directly.
Preparation steps:
- Preheat the oven to 200°C.
- Make the tomato sauce: Heat a drizzle of olive oil in a pan, add the onion and sweat until softened. Add the garlic, stir in the tomato coulis, and simmer over medium heat for a few minutes.
- Incorporate the well-drained, crumbled tuna, basil leaves, salt, and pepper. Simmer until the flavors meld. Set aside.
- Prepare the béchamel: Melt the butter in a saucepan. Add flour, stir to form a blond roux, and cook for 8 minutes without browning. Gradually pour in the milk, add 125 g grated Parmesan, stir until smooth, and set aside.
- In a hot pan with olive oil, season and cook the aubergine slices until tender.
- Assemble in a dish: Layer aubergine, tuna mixture, pasta sheets, and béchamel. Add zucchini, more aubergine, pasta, béchamel, cherry tomatoes, and top with grated Parmesan.
- Bake for 15-20 minutes until bubbling and golden on top. Serve hot or cold with a green salad.
Also read:
Veal carpaccio from Cyril Lignac: an easy-to-make and super tasty recipe
Stuffed mushrooms by Cyril Lignac: a gourmet and easy-to-make recipe ("Ideal as a starter!")
Tabbouleh with prawns from Cyril Lignac: the must-have summer recipe!
