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LASAGNE
Meat sauce:
• 100 g streaky bacon
• 1 onion and 1 carrot
• 100 g celery
• 2 tblsp olive oil
• 400 g mince (a mixture of beef and pork)
• 1 small tin of tomatoes, chopped (approx. 400 g)
• Oregano, thyme, salt and pepper
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• Salt, pepper and nutmeg
Using a sharp knife cut the bacon 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 the bacon and the diced vegetables in the oil while stirring
constantly. Gradually add the mince, sauté while stirring constantly to break up
and deglaze with 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,
sprinkle in the flour and cook until golden, stirring constantly. 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 Béchamel sauce sprinkled with
cheese. Place the rest of the butter in small knobs on the top of the dish.
Setting Oven level Cook time
46
Usage, Tables and Tips