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Recipes for Automatic programmes
Lasagne
Preparation time: 125 minutes
Serves 4
For the lasagne
8 lasagne sheets (not pre-cooked)
For the Bolognese sauce
50 g smoked streaky bacon | finely
diced
375 g mince, half beef and half pork
2 onions | diced
800 g tinned tomatoes, skinned
30 g tomato paste
125 ml stock
1 tsp. fresh thyme | chopped
1 tsp. fresh oregano | chopped
1 tsp. fresh basil | chopped
Salt
Pepper
For the mushroom sauce
20 g butter
1 onion | diced
100 g fresh mushrooms | sliced
2 tbsp. plain white flour
250 g cream
250 ml milk, 3.5% fat
Salt
Pepper
Nutmeg
2 tbsp. fresh parsley | chopped
For sprinkling
200 g Gouda cheese, grated
Accessories
Ovenproof dish, 32 cm x 22 cm
Rack
108
Preparation
To make the Bolognese sauce, start by
heating a non-stick pan. Fry the diced
bacon, add the mince and continue to
fry, stirring constantly. Add the onions
and allow to sweat. Chop the tomatoes.
Add the tomatoes, tomato juice, tomato
paste and stock. Season with herbs,
salt and pepper. Allow to simmer for
approx. 5 minutes.
To make the mushroom sauce, sweat
the onions in butter. Add the
mushrooms and sauté briefly. Sprinkle
with flour and stir. Deglaze with the
cream and milk. Season with nutmeg,
salt and pepper. Allow the sauce to
simmer for approx. 5 minutes. Finally,
add the parsley.
To make the lasagne, layer up the
ingredients in the ovenproof dish in the
order listed below:
– One third of the bolognese sauce
– 4 lasagne sheets
– One third of the bolognese sauce
– Half of the mushroom sauce
– 4 lasagne sheets
– One third of the bolognese sauce
– Half of the mushroom sauce
Sprinkle the lasagne with the Gouda
and place it on the rack. Then place in
the oven and cook until golden brown.
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