No need to mention Maison Plisson, the best grocery store in Paris and their top notch products. Its creator, Delphine Plisson, has just come out with a terrific book—soon to be a cult reference: “Les vraies bonnes choses à manger” published by Editions Thermostat 6 (25€), filled with mouth-watering recipes. An occasion for Delphine Plisson to share her favourite recipe with the DO IT TEAM: veggie lasagna with butternut squash.
PREPARATION:
- Peel the butternut squash, cut it in half lengthwise and remove the seeds. Cut up the flesh in thin slice.
- Mix the ricotta with the basil (keep a few leaves for decor) and 1 clove of chiselled garlic, 4 tablespoons of olive oil, fleurette cream, salt and pepper. Peel and chisel the yellow onion, pan fry for 5 minutes with 2 c. of vegetal oil.
- Oil a big gratin dish then place a layer of squash, add the cooked onions, cover with the lasagna sheets, spread with ricotta then pour the tomato spread. Start again with the rest of the ingredients, adding salt and pepper between each layer, and sprinkle with fresh thyme. Pour the rest of the tomato sauce in order to cover it all then sprinkle with grated parmesan and mozzarella di bufala cut into small cubes.
- Preheat the oven to 180° then cover the dish in aluminium foil and bake for 1 hour. Remove the foil then allow to golden under the grill for 15 minutes. Serve with a few leaves of chiselled basil.
