Manual Bauknecht BCTMS 9100 IXL (page 7 of 132) (English, German, Dutch, French)

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LASAGNE

Serves 6/8

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 ﬂ our, 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 ﬁ nished 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 conﬁ rm.

Notes:

__________________________________________

Preparation: 2 hours

Cooking time*: 45-60 min

Recommended equipment:

rectangular non-stick dish

Tips and variations:

• If you are making ﬁ sh or

vegetable lasagne, you can use

vegetable stock instead of milk

and olive oil instead of butter

for the bechamel sauce.

CASSEROLE

500 g of fresh pasta for lasagne

180 g of grated parmesan cheese

200 g of chopped cheese

(either mozzarella, scamorza or provola)

For the meat sauce:

500 g of minced beef

800 g of tomatoes (canned or chopped)

1 stock cube

1 medium onion

30 g of butter

6-7 tablespoons of olive oil

1 glass of red wine

celery, carrot

salt

For 600 g of bechamel sauce:

(alternatively, you can use ready-made

bechamel sauce)

50 g of butter

60 g of ﬂ our

1l of milk

salt, nutmeg

*Optimal cooking times will automatically be

determined by the selected function

(Auto Sensor RECIPES)

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Others manual(s) of Bauknecht BCTMS 9100 IXL

Bauknecht BCTMS 9100 IXL User Manual - English - 25 pages

Bauknecht BCTMS 9100 IXL User Manual - German - 26 pages

Bauknecht BCTMS 9100 IXL User Manual - Dutch - 25 pages

Bauknecht BCTMS 9100 IXL User Manual - French - 24 pages

Bauknecht BCTMS 9100 IXL Installation Guide - All languages - 2 pages

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Bauknecht BCTMS 9100 IXL Manual

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