Chicico gratin with lasagne

  • cooking icon 30 minutes


For 4 persons

  • 8 sheets

  • 12

    small chicory heads

  • 100 ml

    chicken stock

  • 12

    slices of ham

  • 100 g

    butter + extra

  • 100 g


  • 8 dl


  • 150 g

    Gruyère cheese

  • nutmeg

  • flat-leaf parsley

  • fresh thyme



Soubry lasagne is unique on the Belgian market. The lasagne sheets are not only pre-cooked and therefore ready in 20 minutes, they are also corrugated. This allows for better and more even distribution of the sauce, with the lasagne cooking quickly and evenly.


  1. Preheat the convection oven to 200°C.
  2. Heat a large pan with butter, lightly stew the chicory and season with salt and pepper. Add a small amount of stock with a knob of butter and a thyme sprig and stew the chicory with the lid on for 15 minutes. Remove from the pan and keep the cooking liquid aside.
  3. Melt the butter in the same pan and stir in the flour to form a dry roux. Add the milk and bring the sauce to the boil while stirring with a whisk. Season with salt, pepper and nutmeg. Add a little cooking liquid from the chicory together with half of the Gruyère cheese.
  4. Roll the ham around each of the chicory heads.
  5. Create a layer of béchamel sauce in an oven dish, place half of the lasagna sheets (uncooked) on top and another layer of béchamel sauce. Place the ham-chicory rolls on top. Put another layer of béchamel sauce on the rolls and add another layer lasagna sheets. Finish with the remaining béchamel sauce and Gruyère cheese.
  6. Sprinkle the finely chopped parsley on the cheese.
  7. Place in the oven and grill for 25-30 minutes until the Gruyère cheese is crispy.

The best way to cook pasta

Related recipes

View all recipes

Subscribe for more pasta inspiration