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User Manual - Page 110

For H 2861 BP.

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Recipes
110
Lasagne
Total time required: 125minutes
Serves 4
For the lasagne
8lasagne sheets (not pre-cooked)
For the bolognese sauce
50g bacon, streaky, smoked | finely
diced
375g mince, half beef and half pork
2onions | diced
800g tinned tomatoes, skinned
30g tomato purée
125ml stock
1tsp thyme, fresh | chopped
1tsp oregano, fresh | chopped
1tsp basil, fresh | chopped
Salt
Pepper
For the mushroom sauce
20g butter
1onion | diced
100g fresh mushrooms | sliced
2tbsp plain white flour
250ml double cream
250ml milk, whole
Salt
Pepper
Nutmeg
2tbsp parsley, fresh | chopped
For sprinkling
200g Gouda, grated
Accessories
Ovenproof dish, 32cmx22cm
Baking and roasting rack
Preparation
To make the bolognese sauce, start by
heating a non-stick pan. Fry the bacon
lardons, add the minced meat and con-
tinue to fry, stirring constantly. Add the
onions and sauté them. Chop the toma-
toes. Add the tomatoes, tomato juice,
tomato purée and stock. Season with
herbs, salt and pepper. Allow to simmer
for approx. 5minutes.
To make the mushroom sauce, sauté
the onions in butter. Add the mush-
rooms and sauté briefly. Sprinkle with
flour and stir. Deglaze with the cream
and milk. Season with salt, pepper and
nutmeg. Allow the sauce to simmer for
approximately 5minutes. Finally, add
the parsley.
To make the lasagne, layer up the in-
gredients 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,
place it on the baking and roasting rack
in the oven and cook until golden
brown.
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