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26
Lasagne
1. Chop the tomatoes, mix with the ham and
onion, garlic, minced beef and tomato purèe.
Season, cover and cook.
5-8 min. 900 W
2. Mix the crème fraîche with the milk,
Parmesan cheese, herbs, oil and spices.
3. Grease the dish and cover the bottom with
about
1
/
3
of the pasta. Put half of the minced
meat mixture on the pasta and pour on some
sauce. Repeat and finish with the remaining
pasta. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with
the lid on.
13-17 min. 630 W
After cooking, stand for approx. 5-10 min.
Veal cutlets with mozzarella
1. Wash the veal, dry and beat them flat.
2. Purèe the tomatoes, add the garlic, oil, salt,
pepper, capers and oregano and pour over
the veal. Cover and cook.
15-19 min. 630 W
Turn the meat slices over.
3. Place slices of Mozzarella on each cutlet,
season and cook uncovered on the high
rack.
9-12 min. Dual Grill (630 W)
After cooking, stand for approx. 5 min.
Utensils: Bowl with lid (2 l capacity)
Shallow square dish with lid (approx.
20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato purèe
salt and pepper
150 ml crème fraîche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
Utensils: Shallow square gratin dish with lid
(approx. 25 cm long)
150 g Mozzarella cheese, sliced
500 g tinned tomatoes, drained
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, chopped
20 g capers
oregano
salt and pepper
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