Aeg-Electrolux B9879-4-M User Manual download pdf (Page 32)

LASAGNE

Meat sauce:

– 1 onion and 1 carrot

– 100 g celery

– 2 tablespoons olive oil

– 500 g mince

– 100 ml meat stock

– 1 small tin tomatoes, chopped (approx. 400 g)

– Oregano, thyme, salt and pepper

– 3 tablespoons butter

– 250 g green lasagne

– 50 g Parmesan cheese, grated

– 150 g grated cheese

Béchamel sauce:

– 75g butter

– 50g flour

– 500 ml milk

– Salt, pepper and nutmeg

Peel the onion and carrot, clean the celery, dice all vegetables finely.

Heat the oil in a casserole, sauté diced vegetables while stirring. Gradu-

ally add the mince, sauté and stir to break up and add the meat stock.

Season the meat sauce with tomato purée, the herbs, salt and pepper

and simmer with the lid on over a low heat for about 30 minutes.

In the meantime prepare the Béchamel sauce. To do this, melt the but-

ter in a pan, add the flour and stir until golden. Gradually pour in the

milk, stirring constantly. Season the sauce with salt, pepper and nutmeg

and simmer without a lid for about 10 minutes. Grease a large rectan-

gular ovenproof dish with 1 tablespoon of butter.

Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce

and mixed cheese in the dish. The last layer should be a layer of Bécha-

mel sauce sprinkled with cheese. Place the rest of the butter in small

knobs on the lasagne.

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Aeg-Electrolux B9879-4-M User Manual Page 32