Lasagne
Serves 4
10-12 sheets of lasagne, not
pre-cooked
Meat sauce:
50 g smoked streaky bacon, finely
diced
3 onions (150 g)
375 g minced beef
Salt and freshly ground black pepper
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tin (500 g) tomatoes, skinned
2 tbsp tomato purée
125 ml stock
Mushroom sauce:
20 g butter
150 g mushrooms, sliced
2 tbsp (40 g) plain flour
250 ml double cream
250 ml milk
Salt and ground nutmeg
2 tbsp chopped parsley
200 g grated Cheddar cheese
Method:
1. 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
purée and the stock. Simmer for
approx. 5 minutes.
2. To make the mushroom sauce, melt
the butter in a pan on the hob, and fry
the rest of the onions until golden. Add
the sliced mushrooms. 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 parsely.
3. Grease an oven-proof dish, and
assemble the lasagne in layers as
follows: 1/3 of the meat sauce, 1/2 of
the lasagne sheets, 1/3 of the meat
sauce, 1/2 of the mushroom sauce, the
rest of the lasagne sheets, the rest of
the meat sauce and finally the rest of
the mushroom sauce.
4. Sprinkle with grated cheese, then
bake uncovered in the oven.
Use one of the following functions:
c
/ Bakes/Gratin / Lasagne
or:
Fan plus
Temperature: 170-190 °C
Shelf level: 2
Duration: 40-50 minutes
or:
Conventional heat
Temperature: 180-200 °C
Shelf level: 1
Duration: 40-50 minutes
Bakes/gratin
58
Содержание H 5050
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