Lasagne - Miele 11 197 290 / 00 Cookbook

Bakes and gratins

Lasagne

Preparation time: 60 minutes
Serves 4
For the lasagne
8 lasagne sheets (not pre-cooked)
For the Bolognese sauce
50 g smoked streaky bacon | finely
diced
2 onions | diced
375 g mince, half beef and half pork
800 g tinned tomatoes
30 g tomato paste
125 ml stock
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh basil, chopped
Salt
Pepper
For the mushroom sauce
20 g butter
1 onion | diced
100 g fresh button mushrooms | sliced
2 tbsp. plain white flour
250 g cream
250 ml milk, 3.5% fat
Salt
Pepper
Nutmeg
2 tbsp. fresh parsley, chopped
For sprinkling
200 g Gouda cheese, grated
Accessories
Ovenproof dish, 32 cm x 22 cm
Rack
Preparation
To make the Bolognese sauce, start by
heating the pan. Fry the diced bacon,
add the mince and continue to fry,
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stirring constantly. Add the onions and
allow to sweat. Chop the tomatoes.
Add the tomatoes, tomato juice, tomato
paste and stock. Season with herbs,
salt and pepper. Allow to simmer for
approx. 5 minutes.
To make the mushroom sauce, sweat
the onions in butter. Add the
mushrooms and sauté briefly. Sprinkle
with flour and stir. Deglaze with the
cream and milk. Season with nutmeg,
salt and pepper. Allow the sauce to
simmer for approx. 5 minutes. Finally,
add the parsley.
To make the lasagne, layer up the
ingredients in the ovenproof dish in the
following order:
– ⅓ of the Bolognese sauce
– 4 lasagne sheets
– ⅓ of the Bolognese sauce
– ½ of the mushroom sauce
– 4 lasagne sheets
– ⅓ of the Bolognese sauce
– ½ of the mushroom sauce
Sprinkle the lasagne with the Gouda
and place it on the rack. Then place in
the oven and cook until golden brown.