Chicico gratin with lasagne
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30 minutes
Ingredients
For 4 persons
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8 sheets
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12
small chicory heads
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100 ml
chicken stock
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12
slices of ham
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100 g
butter + extra
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100 g
flour
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8 dl
milk
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150 g
Gruyère cheese
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nutmeg
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flat-leaf parsley
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fresh thyme
Lasagne
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.
Preparation
- Preheat the convection oven to 200°C.
- 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.
- 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.
- Roll the ham around each of the chicory heads.
- 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.
- Sprinkle the finely chopped parsley on the cheese.
- Place in the oven and grill for 25-30 minutes until the Gruyère cheese is crispy.
