Lasagne

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Preparation

500 g minced beef
2 tbsp olive oil
800 g plum tomatoes, chopped
140 g tomato purée
3 sprigs of oregano
3 sprigs of thyme
For the Bolognese sauce, brown the minced meat in hot oil. Add the plum tomatoes and tomato purée, season with salt and pepper. Strip off the leaves from the sprigs of oregano and thyme and stir in.
40 g butter
50 g flour
600 ml milk
salt
Pepper
Nutmeg
For the béchamel sauce, melt the butter in a saucepan, add the flour and cook. Add the milk, stirring all the time, and simmer until the sauce thickens, then season with salt, pepper and nutmeg. Remove the pan from the cooking zone and stir in the Parmesan.
12 sheets of lasagne
150 g Parmesan
Pour a little béchamel sauce on the bottom of the greased porcelain dish and then lay a layer of lasagne sheets (i.e. 3 sheets) in the porcelain dish. Spread over half the bolognese sauce and then add another layer of lasagne sheets. Spread over half the béchamel sauce and then add the next layer of lasagne sheets. Spread over the rest of the bolognese sauce and then add the last layer of lasagne sheets. Top with the remaining béchamel sauce. Put the porcelain dish on to the wire shelf in the cold cooking space. Bake.
Top/bottom heat damp 200°C for 1 Hrs

Tips

Bake the lasagne using the BakeOmatic programme «Gratin».

  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
2 tbsp olive oil
3 sprigs of oregano
salt
140 g tomato purée
40 g butter
600 ml milk
Nutmeg
50 g flour
3 sprigs of thyme
150 g Parmesan
500 g minced beef
Pepper
800 g plum tomatoes
12 sheets of lasagne

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