It’s a ‘magic’ recipe, because it’s so tasty, complete and quick to prepare.
Let’s all get up for Lee Lee’s gratin!
Ingredients
For one gratin tin of 20 x 30 cm, so 4 to 6 parts depending on the appetites
- 2 packets of ravioles du Dauphiné
- 4 medium-sized courgettes
- A generous amount of grated cheese
- One chubby clove of garlic
- One lick of butter at room temperature
- 25 cl of liquid cream (light or full cream, it’s the person who makes the decision)
- Salt, pepper, nutmeg
Recipe
- Wash the courgettes well, remove the ends but do not peel them;
- Cut the courgettes into thin strips;
- Crush the peeled garlic clove;
- Mix the garlic and butter together and generously line the tin;
- Begin the assembly of the gratin: a dollop of courgette, a dollop of liquid cream, salt, pepper, nutmeg, a dollop of ravioles. Continue in this way until your lasagne reaches the top of the mould. Finish with a bed of courgettes.
- Cover generously with grated cheese;
- Defrost for 40 minutes at 180 degrees. The cheese should be well gratinated;
- Serve with a crunchy salad.
And voilà. Minimum effort for maximum pleasure…
