Cyril Lignac's forest lasagna recipe

Cyril Lignac shares with us a comforting recipe perfect for the season! The chef offers us to prepare forest lasagna in just 40 minutes, cooking included.

  Cyril Lignac's forest lasagna recipe

How not to like lasagna ? It's the plat Perfect family and comforting! On RTL, Cyril Lignac offers us to prepare to adapt them to the autumn season. On the menu therefore: forest lasagna made of mushrooms . We detail all the steps here.

The ingredients of Cyril Lignac's forest lasagna

The recipe is for 4 people. Here are the necessary ingredients:

  • 8 sheets dry lasagna noodles
  • 4 confit duck legs
  • 500g brown button mushrooms
  • 200 g trumpets of death
  • 200g large leaf spinach
  • 15 g beurre
  • ½ bunch of tarragon
  • 1 piece of Parmesan 200 g
  • Olive oil
  • Fine salt and ground pepper

For the bechamel sauce:

  • 40 g of farine
  • 40 g beurre
  • 50 cl whole milk
  • 125 g parmesan snuff
  • 1 piece of grated parmesan or other grated cheese

You can also add oyster mushrooms, chanterelles, porcini mushrooms...

The stages of Cyril Lignac's forest lasagna

It takes about 20 minutes to prep and 20 minutes to cook. Here are the steps to follow:

  1. Cut off the earthy stems of button mushrooms and trumpet mushrooms. Cut the trumpets in half lengthwise and immerse them in a bath of lukewarm water. Cut the button mushrooms into quarters.
  2. In a hot skillet, brown the Paris mushrooms in a little olive oil and a knob of butter. Season them with fine salt. Place the mushrooms on a plate.
  3. Cook the trumpets the same way. Shred the duck legs and add the meat to the cooked trumpets. Put a piece of butter while continuing to cook. Finely chop the tarragon and pour it into the preparation.
  4. Preheat the oven to 200°C. In a saucepan, melt the butter and mix it with the flour. Cook for 8 minutes to make a blond roux without coloring. Pour in the milk. Add the parmesan. Mix and keep aside.
  5. In a large pot of boiling salted water, add the washed spinach leaves and cook for a few minutes. Then place them in an ice water bath and drain them on a sheet of paper towel.
  6. In a pot of salted boiling water, drop the lasagne sheets and cook for 6 minutes. Drain them and drizzle a few drops of olive oil over them.
  7. In a baking dish, place a layer of cooked pasta, then a layer of meat with mushrooms. Cover with béchamel then put a layer of pasta, place the pan-fried mushrooms and grate parmesan on top. Repeat the operation and place the cooked spinach leaves and sprinkle with grated parmesan. Bake 15 to 20 minutes.

You can add breadcrumbs on top before putting the dish in the oven to crisp it up.

The complete chronicle of Cyril Lignac on RTL is to be found here .Source