Aeg-Electrolux BP7304001M Recipe Book download pdf (Page 23)

Method:

• Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a

clove of garlic and then grease the dish with a little butter. Spread half of the seasoned

potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest

of the potato slices over this and spread the rest of the grated cheese on top. Crush the

second clove of garlic and beat it together with the eggs, the milk and the cream. Pour

the mixture over the potatoes and spread the rest of the butter in small knobs on the

gratin.

16 - LASAGNE

Ingredients for the meat sauce:

• 100 g streaky bacon

•1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about 400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

Method:

• Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel

the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casser-

ole, sauté the bacon and the diced vegetables while stirring constantly to break up and

deglaze with 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: Melt the butter in a pan, add the flour and cook

until golden, stirring constantly. 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 rectangular 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

Helpful hints and tips

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Aeg-Electrolux BP7304001M Recipe Book Page 23