AEG Electrolux COMPETENCE KB9800E User Information page 54

LASAGNE
Meat sauce:
– 100 g marbled belly pork
– 1 onion and 1 carrot
– 100 g celery
– 2 tablespoons olive oil
– 400 g mince
– 1 small tin tomatoes, chopped (approx. 400 g)
– Oregano, thyme, salt and pepper
– 3 tablespoons butter
– 250 g green lasagne
– 50 g Parmesan, grated
– 150 g Emmentaler, grated
Béchamel sauce:
– 75g butter
– 50g flour
– 500 ml milk
– Salt, pepper and nutmeg
Using a sharp knife cut the pork from the rind and gristle and cut into
fine dice. Peel the onion and carrot, clean the celery, dice all vegetables
finely. Heat the oil in a casserole, sauté pork and diced vegetables while
stirring. Gradually add the mince, sauté and stir to break up and add
the meat stock. Season the meat sauce with tomato purée, the herbs,
salt and pepper and simmer with the lid on over a low heat for about
30 minutes.
In the meantime prepare the Béchamel sauce. To do this melt the butter
in a pan, add the flour and stir until golden. Gradually pour in the milk,
stirring constantly. Season the sauce with salt, pepper and nutmeg and
simmer without a lid for about 10 minutes. Grease a large rectangular
ovenproof dish with 1 tablespoon of butter.
Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce
and mixed cheese in the dish. The last layer should be a layer of Bécha-
mel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the lasagne.
Setting
P10 LASAGNE
54
Oven level
2
Cooking time
50 mins.