Lasagne - Miele H 2465 BP Operating And Installation Instructions

Recipes for automatic programmes

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
112
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.
Settings
Automatic programme
 | Lasagne
Programme running time: 55 minutes
Manual
Operating mode: 
Temperature: 185–195 °C
Pre-heating: no
Duration: 55–65 minutes
Shelf level: +HFC 70-C: 1 | -HFC 70-C: 1