Aeg-Electrolux B9820-5-A Livro de Receitas descarregar pdf (Página 39)

39RECIPE MENU

LASAGNE

Meat sauce:

– 100 g marbled belly pork

– 1 onion and 1 carrot

– 100 g celery

– 2 tablespoons olive oil

– 400 g mince

– 100 ml meat stock

– 1 small tin 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:

– 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 the pork and the 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 con-

stantly. 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 table-

spoon 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 lasagne.

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Aeg-Electrolux B9820-5-A Livro de Receitas Página 39