Recipes
186
Lasagne
Preparation time: 110–120 minutes
Ingredients
10 sheets of lasagne (approx. 180 g),
not pre-cooked
Ingredients for the meat sauce
50 g smoked streaky bacon, finely
diced
150 g onions
375 g minced beef
Salt
Black pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
500 g skinned tomatoes
30 g tomato paste
125 ml stock
Ingredients for the mushroom sauce
20 g softened butter
150 g fresh mushrooms
2 tbsp. flour
250 ml cream
250 ml milk
Salt
Nutmeg
2 tbsp. parsley, chopped
For browning:
200 g grated Cheddar cheese
Accessories
Pan
Saucepan
Ovenproof dish (approx. 25 x 35 cm)
Preparation
Gently fry the bacon with 2/3 of the
onion. Add the minced beef, and fry
until brown all over, turning frequently.
Season with salt, pepper and herbs.
Chop the tomatoes coarsely, and stir
into the meat together with the tomato
paste and the stock. Simmer for
approx. 5 minutes.
To make the mushroom sauce, melt the
butter in a pan on the cooktop, and fry
the rest of the onions until golden. Add
the sliced mushrooms and lightly fry.
Sprinkle in the flour a little at a time,
stirring constantly. Stir in the cream and
milk gradually to make a smooth sauce,
season, and cook for approx. 5
minutes, continuing to stir. Add the
parsley.
Grease an ovenproof dish. Add 1/3 of
the tomato-meat sauce, followed by
5 sheets of lasagne, then 1/3 of the
tomato-meat sauce, half of the
mushroom sauce, 5 sheets of lasagne,
the remainder of the tomato-meat
sauce and finally the remainder of the
mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
Summary of Contents for H6260BP
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