LASAGNES
6 servings / Total Time: 2 hours
In this recipe, SHO – Fond Brun Concentré enriches the compote of blackberries and tomatoes with a beautiful umami depth. Combined with spinach, Parmesan and lasagne leaves, it balances the flavors, intensifies the taste, adds gourmet richness and brings true complexity to the dish.
| Ingredients | Quantity |
|---|---|
| Canned crushed tomatoes | 700 gr |
| Lasagne sheets | - |
| Spinach | 500 gr |
| Dried blackberries | 100 gr |
| Minced garlic | 10 gr |
| Olive oil | 75 gr |
| Black pepper | 2 gr |
| SHO – Fond Brun Concentré | 45 gr |
| Fresh thyme | - |
| Fresh Parmesan | - |
Instructions
- Hydrate the blackberries in 300 g of hot water. Once hydrated, drain the blackberries and strain the water through a fine chinois.
- In a saucepan, heat the olive oil and sauté the blackberries for 5 to 7 minutes. Once they are cooked, deglaze with the blackberry water.
- Add the canned crushed tomatoes and SHO – Fond Brun Concentré. Simmer for about 15 minutes or until the compote reaches the desired consistency.
- Sauté the spinach with garlic until tender.
- In a baking dish, layer the lasagne.
- If desired, grate Parmesan or Pecorino on the last layer before finishing in the oven at 200°C for 10 minutes, or until the top is golden.
