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LASAGNE

Preparation Time: 2 hours
Cook Time*: 45-60 min
Recommended Equipment: Rectangular non-stick dish

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)


INGREDIENTS | SERVES 6/8

500g of fresh pasta for lasagne
180g of grated parmesan cheese
200g of chopped cheese
(either mozzarella, scamorza or provola)

FOR THE MEAT SAUCE
7500g of minced beef
800g of tomatoes (canned or chopped)
1 stock cube
1 medium onion
30g of butter
6-7 tablespoons of olive oil
1 glass of red wine, celery, carrot, salt

FOR 600g OF BECHAMEL SAUCE
(alternatively, you can use shop-bought ready made bechamel sauce)
50g of butter, 60g of flour
1l of milk, salt, nutmeg


TO MAKE THE MEAT SAUCE
Chop the celery, carrot and onion and sweat them in the oil and butter.
Add the meat and brown it. Add the wine and allow it to evaporate, then add the tomatoes, stock cube and salt. Cover and cook over a low heat for about an hour.

TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming.
Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency.
Once cooked, season with a little salt and grated nutmeg.

Butter the dish. Spread two tablespoons of meat sauce over the bottom of the dish, then arrange a layer of lasagne sheets, followed by meat sauce, bechamel sauce, chopped cheese and a sprinkling of grated parmesan cheese.
Continue adding layers in this way until you have finished nearly all the ingredients.
Finally, cover generously with bechamel sauce, a good sprinkling of grated parmesan cheese and a few knobs of butter.

Select “CASSEROLE” from the “RECIPES” menu then the “LASAGNE” recipe and confirm.

TIPS AND VARIATIONS
• If you are making fish or vegetable lasagne, you can use vegetable stock instead of milk and olive oil instead of butter for the bechamel sauce.