Porcini Lasagne - Miele H 4640 User Instructions

Bakes/Gratin

Porcini lasagne

Serves 4
6 sheets of lasagne, not pre-cooked
400 g fresh or
40 g dried porcini mushrooms
1 tbsp oil
50 g spring onions, finely diced
4 tomatoes, diced
1-2 tbsp fresh basil, finely chopped
Salt and pepper
Béchamel sauce:
30 g butter
30 g flour
500 ml milk
100 ml white wine
Salt, pepper, grated nutmeg
To sprinkle on top:
40 g grated Parmesan cheese
Method:
1. Wash and slice the fresh mushrooms.
If using dried mushrooms, soak in warm
water for about 10 minutes, then drain
well.
2. Lightly fry the spring onions in the oil,
add the mushrooms and sauté for a
minute or so, then add the tomatoes.
Season with salt, pepper and basil.
Non-vegetarians can add 100 g diced,
cooked ham or bacon to the mushroom
mixture.
3. For the Béchamel sauce, heat the
butter on the hob. Stir in the flour. Add
the milk and wine a little at a time, whilst
continuing to stir. Season with salt,
pepper and nutmeg.
70
4. Spread some of the sauce over the
bottom of an oven-proof dish. Place 2
sheets of lasagne on top, and spread
over half of the mushroom mixture. Pour
over 1/3 of the sauce and top with half
of the Parmesan cheese. Continue to
build-up the layers, starting with 2
sheets of lasagne, the rest of the
mushrooms, another third of sauce, two
more sheets of lasagne and finally the
rest of the sauce. Sprinkle the rest of
the Parmesan over the top and bake.
Use one of the following functions:
Automatic / Bakes/Gratin / Lasagne
or:
Fan plus
Temperature: 170-190°C
Shelf level: 1
Duration: 35-40 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 35-40 minutes
+ pre-heating
Tip
When using one of the Miele Gourmet
oven dishes to make lasagne, you will
need to increase the quantities. Double
the quantities for the 38 x 22 cm dish
(HUB 61-22) and triple the quantities for
the 38 x 35 cm dish (HUB 61-35).
Increase the baking duration in each
case to 45-55 minutes.