Original recipes Gold Nova 2008 !

Method                 

• Wash the Franceline potatoes and cook for 20 minutes.
• Allow to cool in iced water, then peel and mash.
• In the meantime, prepare a slightly spicy bolognaise sauce and a béchamel sauce seasoned with nutmeg.
• To prepare the lasagne dough, place the flour and mashed potatoes into a bowl.  Add the eggs, season and mix to form a manageable, firm ball of dough. Allow to rest in the refrigerator for 1 hour.
• Once rested, divide the dough into smaller balls, each weighing about 150g.  Dust well with flour then using a pasta-making machine, set to position n°9 and roll the ball of dough through it.
• Fold the dough in half and roll it through the machine again - repeat about 10 times, then, little by little reduce the thickness of the setting.  Repeat until you reach setting n°3. Cut the pasta into sheets to fit the dimension of the baking dish.
• Grease the baking dish with a bit of olive oil and line the base with the first pasta sheet.
• Follow with a layer of bolognaise sauce, then béchamel sauce, chanterelles, slices of tomato and Gruyère.
• Finish with another layer of bolognaise sauce and top with the rest of the Gruyère cheese.
• Bake for 30 minutes at 210°c.