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Recipe of: © Monsieur Cuisine

Lasagne

MC connect
4 portions
Medium
Ready in: 1:44 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 07.09.2020

FOR THE MEAT SAUCE:

  • 2 small onions (120 g)
  • 1 large carrot (120 g)
  • 1 garlic clove
  • 2 sticks of celery (100 g)
  • 2 tbsp olive oil
  • 500 g minced beef
  • 400 g chopped tomatoes, tinned
  • 500 g sieved tomatoes (passata)
  • 70 g tomato purée
  • 1 tsp sugar
  • 1½ tsp salt
  • 3 pinches of pepper
  • 1 tsp dried Italian herbs

FOR THE BÉCHAMEL SAUCE:

  • 50 g butter
  • 50 g plain flour (type 405)
  • 500 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • salt, pepper, nutmeg and lemon juice to season

PLUS:

  • 200 g Emmental cheese (42% fat)
  • 1 ovenproof dish 20 x 35 cm
  • 15 ‘no need to pre-cook’ lasagne sheets

Nutrients

Per portion:

  • calorific value
    4798 kj / 1146 kcal
  • protein: 60 g
  • carbohydrates: 94 g
  • fat: 59 g
Instruction
Preparation time
30 min.
Ready in
1:44 h
  1. Cut the Emmental into pieces measuring 2 x 2 cm long and put in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 7, and decant.
  2. For the meat sauce, peel the onions and carrot and cut into 2.5-cm pieces. Peel the garlic clove. Trim and wash the celery and cut into pieces 3 cm long. Put the vegetables into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Add the olive oil and, the measuring beaker not inserted, stew with the roast button/5 minutes.
  3. Add the minced beef and, the measuring beaker not inserted, sear with the roast button.
  4. ut the tinned tomatoes, the passata and the tomato purée into the blender jug with the sugar, 1½ teaspoons of salt, 3 pinches of pepper and the Italian herbs and, with the measuring beaker in place, cook with the reverse button/15 minutes/speed setting 2/100°C. Decant the sauce and clean the blender jug.
  5. For the béchamel sauce, put the butter in pieces into the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 2/90 °C. Add the flour and, with the measuring beaker in place, mix for 20 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Then, with the measuring beaker in place, cook for 4 minutes/speed setting 2/100 °C. Add the milk at room temperature and, the measuring beaker not inserted, simmer for 10 minutes/speed setting 2/90 °C. Season to taste with salt, pepper, nutmeg and lemon juice.
  6. Scrape everything down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5.
  7. Pre-heat the oven to 180 °C.
  8. Pour a little of both sauces into the dish, sprinkle some cheese on top and place the lasagne sheets on top. Create alternate layers of the two sauces, the cheese and the lasagne sheets until everything is used up. Finish with béchamel sauce and cheese and ensure that the lasagne sheets are completely covered in sauce.
  9. Bake in the oven for 30 minutes until golden.

 

TIP

A mixture of Parmesan and mozzarella is suitable in place of Emmental.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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