|Preparation : 35 min||Resting : -|
|Cooking : 1 hr||Equipment :|
|Difficulty :||Rating : 6 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||tbsp olive oil
|70||g gruyère or other hard cheese, grated
|600||ml béchamel sauce (see recipe)
|125||g Parmesan, grated
|SAUCE BOLOGNAISE :|
|600||g minced beef|
|70||ml olive oil|
|800||g passata or chopped tomatoes|
|100||ml red wine|
|1||tsp of dried thyme|
|1||Fit the metal bowl. Add the onions, garlic, carrots, and the celery cutted into|
pieces; run the EXPERT programme 20 seconds/speed 13 (without heating).
|2||Scrape down the wall of the bowl if necessary. Add the beef and olive oil; run the|
EXPERT programme, 5 minutes/speed 3/120 °C.
|3||Add the remaining ingredients and run the SIMMER programme. If necessary,|
continue cooking until meat is tender and sauce thickened. Set aside.
|1||Preheat the oven to 200 °C (190 °C fan, gas mark 5/6). Prepare the béchamel|
|2||Brush a gratin dish with the olive oil, pour in a thin layer of béchamel, arrange the|
lasagne sheets on top and cover with bolognese sauce. Continue, alternating with
the béchamel, lasagne sheets, and bolognese sauce until all the ingredients have
been used; end with a layer of béchamel.
|3||Sprinkle with grated gruyere and Parmesan. Bake the lasagne for 25 minutes.|
I found the Bolognese Sauce needs a little bit of stirring before running the simmer program, otherwise it didn't seem to all mix in properly. This recipe definitely makes lasagna quicker and easier than it used to be.
I only made the bolognaise sauce. This sauce is adequate for a busy week night - great to be making a dinner not relying on processed jars of food -- but overall flavour lacked depth in comparison with my stove top stalwart recipe. Would recommend others feel comfortable going off piste adding other ingredients to bump up the flavour.
Nice but needs a bit more richness and tomatoiness, will try this recipe again with a few changes
The whole family loved this one. A family favourite!