Manual Gastroback 42811 (page 18 of 20) (German)

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Belag

Mozzarella

Tomaten

Rucola

roher Schinken

Parmesankäse

Ausgerollten Teig mit Mozzarella und Tomaten belegen und ca. 15 Min. bei 235°C

Pizza Funktion backen. Nach dem Backen mit Rucola und rohem Schinken belegen und

mit frisch gehobeltem Parmesan bestreuen.

Lasagne

Tomaten-Hackfüllung

1 Zwiebel

2 Knoblauchzehen

1 Möhre

1 Stange Staudensellerie

3 EL Olivenöl

400 g Hackfleisch (vom Rind oder gemischt)

800 g stückige Tomaten (Dose)

1/8 l Milch

1/8 l Rotwein

1 Lorbeerblatt, Salz, Pfeffer, Zucker

Zwiebel, Knoblauch, Möhre und Sellerie schälen bzw. putzen, alles klein würfeln. Öl

erhitzen, Gemüse und Hackfleisch darin anbraten. Mit Miclh, Rotwein, Tomaten und

Lorbeerblatt zugedeckt 30 Min. einkochen lassen, gelegentlich umrühren. Lorbeerblatt

entfernen, mit Salz, Pfeffer und 1 Prise Zucker abschmecken.

Béchamelsauce

1/2 l Milch

50 g Butter

2 EL Mehl

100 g Parmesan, frisch gerieben

etwa 350 g Lasagnenudeln (nicht vorgekocht)

Milch und Butter erhitzen. Mehl hinzufügen, gut durchrühren und 2 Min. kräftig kochen

lassen. Vom Herd nehmen, die Hälfte des Parmesans unterziehen.

Backofen auf 190°C Umluft vorheizen. Eine große, feuerfeste Form mit Lasagnenudeln

auslegen, ein Drittel der Tomaten-Hackfüllung darauf verteilen, etwas Béchamelsauce

darüber geben. Rest weiter einschichten, mit Lasagnenudeln und Béchamelsauce

abschließen. Restlichen Parmesan darüber streuen. Im Ofen (Umluft 190°C) ca. 30 Min.

backen.

42811_manual.qxp 10.07.2008 07:50 Seite 18

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Gastroback 42811 Manual

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