Tomato lasangne

with Coeur de Boeuf

February 02, 2024

Stuffed Coeur de Boeuf



    - 2 Coeur de Boeuf tomatoes
    - 4 lasagna sheets
    - ½ zucchini
    - ½ eggplant
    - ½ red onion
    - 1 pinch of Italian herbs
    - 1 clove of garlic
    - 200 ml tomato sauce
    - 2 handfuls of arugula
    - Béchamel sauce
    - 15 grams of butter
    - 20 grams of flour
    - 2 dl milk
    - 100 grams of feta cheese
    - Salt and pepper

Cook the lasagna sheets and rinse them cold. Cut the zucchini, eggplant and red onion into
cubes of 0.5 by 0.5 cm. Peel and finely chop the garlic. Fry the zucchini and eggplant
then in a pan with oil on high heat for two minutes. Then fry the onion with
garlic and herbs in a dash of oil. Finally, mix the onion, garlic, herbs with
zucchini and eggplant. Season to taste with salt and pepper.

Cut a lid off the Coeur de Boeuf tomato and scoop out the flesh. Fill the
tomato with vegetable mix and tomato sauce. Cut lasagna sheets into rounds the size of
from the inside of the tomato and place it on top of the sauce. Repeat until the tomato is 1 cm
is filled below the rim.

Melt butter in a saucepan, add flour and cook over low heat for two minutes. Add the
add half of the cold milk and stir well with the whisk. While stirring with the whisk
to a boil, add the rest of the milk. Season to taste with salt and pepper.
Spoon a layer of béchamel sauce into the tomato. Crumble the feta and spread over
the tomatoes. Put the tomato lid on top and place in a baking dish. Bake the
tomato lasagna 30 minutes in the preheated oven.

Serve the tomato on a bed of arugula. Enjoy!


I am Lisa Peters, fourth generation of this family business. If you have any questions, I would be happy to help.


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