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Savoury snacks
Lasagne
Preparation time: 120–130 minutes
Ingredients
10–12 sheets of lasagne, not pre-
cooked
Ingredients for the meat sauce
50 g smoked streaky bacon, finely
diced
150 g onions
375 g minced beef
Salt
Black pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
500 g skinned tomatoes
30 g tomato paste
125 ml stock
Ingredients for the mushroom sauce
20 g softened butter
150 g fresh mushrooms
2 tbsp. flour
250 ml cream
250 ml milk
Salt
Nutmeg
2 tbsp. parsley, chopped
For browning:
200 g grated Cheddar cheese
Accessories
Saucepan
Ovenproof dish 20 x 30 cm
Preparation
Gently fry the bacon with two thirds of
the onion. Add the minced beef, and fry
until brown all over, turning frequently.
162
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.
To make the mushroom sauce, melt the
butter in a pan on the cooktop, and fry
the rest of the onions until golden. Add
the sliced mushrooms and lightly fry.
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
parsley.
Grease the ovenproof dish. Add a third
of the tomato-meat sauce, followed by
5–6 lasagne sheets, then a third of the
tomato-meat sauce, half of the
mushroom sauce, 5–6 lasagne sheets,
the remainder of the tomato-meat
sauce and finally the remainder of the
mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Lasagne \
8-19 sheets
Shelf level: See display
Programme duration: 68 [68]
(45) minutes
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