Russell Hobbs RHTOV250, Инструкции и гарантия

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1. Heat the oil in a pan, add the meat and break
up with a fork. Add the onion and garlic and
continue cooking until meat is lightly browned
and onion is slightly translucent.
2. Stir in the sauce with the wine, add pepper
and, if too sharp, soften flavour with a bit
of sugar.
3. For the white sauce, melt the butter in a
saucepan over a low heat, stir in the flour and
cook for a couple of minutes. Gradually whisk
in the milk until sauce has thickened and is
smooth. If the sauce is too thick, add a little
more milk then stir in seasoning and mustard.
Set aside.
4. Spoon a layer of hot meat sauce into the base
of a small ovenproof dish. Place a lasagne
sheet on top and press down lightly. Spoon
on another layer of meat sauce, top with a little
white sauce and add another lasagne sheet.
Repeat the process until all meat sauce is
used. Spread remainder of white sauce on the
top layer and sprinkle on the grated cheese.
5. Leave to stand for up to an hour to allow the
lasagne sheets to soften slightly.
6. Preheat the oven to 180°C with both elements
enabled, and allow to cook for 35 minutes.
If necessary, change element setting to heat
from the top and brown the melted cheese.
INGREDIENTS
Instant lasagne sheets
MEAT SAUCE:
375g lean minced beef
1 large white onion, finely
chopped
2 cloves garlic, crushed
2 tbsp extra light olive oil
1½ cups pasta sauce
A little red wine
Pepper, to taste
A little sugar
1 tbsp fresh herbs chopped
(basil & oregano)
WHITE SAUCE:
2 tbsp butter
2 tbsp plain flour
1½ cups milk
1 tsp mustard
Salt & pepper, to taste
½ cup grated tasty cheese
LASAGNE
Serves 2