The other day we visited our friends Lotta and Fredrik and their lovely kids - Hannah, Alma and Hugo. After a fun and exciting afternoon at The Swedish Museum of Natural History we went over to their place and made dinner together.
Fredrik made a lamb roast with thyme and lots of garlic and he asked me to make a chevre lasagna. It was as simple as it was delicious!
This is how you make it:
- Put the oven on 200°C / 390°F
- Butter a roasting tray to make the lasagna in so it doesn’t stick to the bottom.
- If you have sundried tomatoes in oil, drain them. If you have dry dried tomatoes (!), boil them in water a couple of minuter to make them a bit softer. Pat them dry.
- Mix the creme fraiche with the chevre until it’s smooth
- Chop the tomatoes finely and mix them with the chevre/creme fraiche.
- Stir in the milk to make the sauce thinner
- Add the thyme and season (salt and pepper) to taste
- Spread a thin layer of sauce in the bottom of the tray and place the lasagna sheets on top.
- Alternate sauce and lasagna sheets in layers and finish of with the sauce on top.
- Let it cook in the center of the oven for around 20 min until it gets golden brown.
- Serve with the lamb roast, some more thymbe and a green sallad.