Electrolux EOB 6696 Operating Instructions Manual page 47

7. Lasagne
Ingredients:
Meat sauce:
– 100g streaky bacon
– 1 onion and 1 carrot
– 50g celery knob
– 2 tbsp olive oil
– 400g mixed minced meats
– 250 ml meat stock
– 2 tbsp tomato purée
– Oregano, thyme, salt, pepper
– 3 tbsp butter
– 250g green Lasagne pasta sheets (ready cooked)
– 100g Parmesan
Béchamel sauce:
– 1 tbsp butter
– 1 tbsp flour, heaped
– 500 ml milk
– Salt, pepper, nutmeg
– 1 bay-leaf
Instructions:
1. Using a sharp knife, separate the bacon from the
rind and gristle, and dice finely. Peel the onion and
the carrot, wash and prepare the celery, and dice
them all very finely.
2. Heat the oil in a saucepan, add the bacon and
diced vegetables, and stir while cooking. Add the
mince bit by bit, crumble it as it browns, and deglaze
with the meat stock. Season the meats with tomato
purée, the herbs, salt and pepper, cover and simmer
on a low heat for around 30 minutes.
3. Meanwhile, prepare the Béchamel sauce. Melt the
butter in a pot, sprinkle in the flour, and stir till golden
yellow. Stirring constantly, gradually pour in the milk.
Season with salt, pepper, the bay leaf and nutmeg,
and simmer for around 10 minutes in the open pot.
4. Grease a large, square soufflé tin with 1 table-
spoon of butter. Arrange alternate layers of pasta,
meat, Béchamel sauce and grated cheese in the tin.
The final layer should be Béchamel sauce sprinkled
with cheese. Add the rest of the butter on top, in little
flakes.
5. Place the lasagne on the second shelf position
from the bottom and bake for around 55 minutes.
Sprinkle with some grated Parmesan to taste, and
serve.
8. Chicken
Ingredients:
– 2 chickens (1200 g each)
– 2 tsp salt
– 1 bunch parsley
– 2 tbsp tinned milk
– 1 tbsp oil
– 1 tsp sweet peppers
Instructions:
Take the chickens out of the packet and defrost at
50° for around 1 hour.
Take out the innards, clean under hot running water,
and dry well inside and out with a cloth. Season in-
side,fold the wings and spread the outside well with
the mixture of tinned milk, oil, pepper, and salt.
Lay the chickens on the oven grid.
Set the grid in the appropriate position in the oven,
and place a tray underneath.
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