Lentil, zucchini and manchego lasagne

Prepare the aromatic base.

Start by finely chopping the onion and two cloves of garlic. In a large sauté pan, heat a drizzle of olive oil over medium heat. Sauté the garlic and onion for 2-3 minutes until translucent and fragrant. This will create the tasty base for your garnish.

Add the vegetables.

Wash and finely dice the peppers, and cut the zucchinis into half-circles or small cubes, as you prefer. Add them to the sauté pan with the garlic and onion, and cook for 5 to 7 minutes. The vegetables should soften without losing their texture. Stir regularly to prevent sticking.

Prepare the sauce.

Pour the lentils (already cooked) into the sauté pan, then add the tomato sauce. Season with salt, pepper, a pinch of smoked paprika, a few herbes de Provence and a dash of Espelette pepper. Mix well and simmer over a low heat for 10 to 15 minutes, until the sauce is slightly reduced and fragrant.

Assemble the lasagne.

In the molds Marquis Paniboismoulds, start by pouring a thin layer of sauce. Then add a lasagne sheet (adjust if necessary to fit the shape of the mold), followed by another layer of sauce. Repeat the operation all the way to the top of the mold, always finishing with a generous layer of sauce to coat the whole.

Add the cheese.

Cut the manchego into thin slices. Arrange on top of each lasagne. The cheese will melt and gratinate, forming a golden, fragrant crust. You can also grate a little extra manchego for an even more pronounced gratin effect.

Place in the oven.

Place your mussels in an oven preheated to 200°C and bake for around 25 minutes. Finally, turn on the grill for 5 minutes at the end of baking, to obtain a golden, slightly crispy top.

Serve hot.

Leave to rest for 2 to 3 minutes after removing from the oven. Serve directly in the moulds Marquis Panibois for a warm, rustic presentation, accompanied by a green salad or a few arugula leaves.