Lasagne Bolognese from the Pampered Chef oven master
Lasagne Bolognese from the oven wizard
• 130 g parmesan cheese, cut into pieces
Bolognese sauce
• 200 g carrots, cut into pieces
• 200 g celeriac, cut into pieces
• 1 onion (approx. 60 g), halved
• 1 clove of garlic
• 50 g of olive oil
• 500 g minced meat, mixed, roughly torn
• 150 g of red wine
• 1 can of chunky tomatoes (400 g)
• 100 g tomato paste
• 2 teaspoons of salt
• 1 ¼ teaspoon black pepper, ground
• 1 teaspoon of sugar
• 1 teaspoon basil, dried
• 2 bay leaves
Béchamel sauce and finishing
• 650 g of milk
• 50 g butter, cut into pieces, and a little more for greasing
• 60 g of flour
• ½ teaspoon salt
• 2 pinches of pepper
• 2 pinches of nutmeg
• 250 g lasagne sheets, dry (about 12 sheets, 10 x 20 cm)
preparation
1. Put the parmesan in the mixing bowl, chop 10 sec / speed 10, transfer and rinse the mixing bowl.
Bolognese sauce
1. Put the carrots, celery, onion, garlic and oil in the mixing bowl, chop for 6 sec / speed 5 and sauté for 5 min / 120 ° C / speed 2.
2. Add the minced meat, carefully fold in with the spatula and steam for 10 min / 120 ° C / speed 1.
3. Add the wine, tomatoes, tomato paste, salt, pepper, sugar, basil and bay leaves, mix once with the spatula, place the cooking insert on the mixing bowl lid instead of the measuring beaker and cook for 15 minutes / 100 ° C / anti-clockwise. Stir again with the spatula, season to taste, decant and remove the bay leaves. Rinse mixing bowl.
Béchamel sauce and finishing
1. Put milk, butter, flour, salt, pepper and nutmeg in the mixing bowl and heat for 9 min / 100 ° C / speed 4. During this time, preheat the oven to 200 ° C and lightly grease the oven master.
2. Add 80 g of crushed Parmesan to the mixing bowl and stir for 30 sec / speed 3.
3. First put a thin layer of Bolognese sauce in the oven master. Place a layer of lasagna on top, cover with another thin layer of Bolognese sauce and cover with a little béchamel sauce. Repeat these layers until all of the ingredients have been used. The last layer should be bechamel sauce. To finish, sprinkle the remaining crushed parmesan on top. Bake lasagna for about 35 minutes (200 ° C), remove from the oven, let rest for 5 minutes, cut into pieces and serve hot.
