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Pouldreuzic lasagnes

Pouldreuzic lasagnes



1 h 30 mn + 1 h de cuisson


  • 1 tin of Hénaff Pâté 260g
  • 2 jars of bolognaise sauce 500g
  • 1 packet of lasagne pasta sheets
  • 1 bag of grated Parmesan


  1. Line the base of a greased cake mould with sheets of pasta.
  2. Cover with a little bolognaise sauce. Add the Hénaff Pâté cut into small 5-mm cubes or crushed with a fork.
  3. Add a little cheese. Repeat until the last layer and sprinkle with Parmesan.
  4. Leave to rest in the fridge overnight.
  5. The next day, bake in the oven at 180°C for 30 minutes.
  6. Lower the heat to 160°C for another 30 minutes.
  7. Check to see whether it is done by inserting a knife. At mid-depth, the blade should come out very hot.
  8. Serve with a fresh green salad.

Product used


Pour utiliser le Pâté Hénaff en farce ou égrené, il est préférable de l’utiliser à température ambiante pour le rendre plus malléable.

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