Husqvarna QCK8070X Recipe Book download pdf (Page 23)

10.11 Lasagne

Ingredients for the meat sauce:

• 100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon 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

bacon and the diced vegetables while

stirring constantly.

Gradually add the mince, sauté while

stirring constantly to break up and

deglaze with 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: Melt the butter in a pan, add the

flour and cook until golden, stirring

constantly. Gradually pour in the milk,

stirring constantly. 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 tablespoon 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 top of the dish.

• Time in the appliance: 55 minutes

• Shelf position: 2

10.12 Lasagne/Cannelloni,

frozen

The instructions regarding time and

temperature are on the packaging.

Follow the manufacturer's instructions.

10.13 Moussaka (for 10

persons)

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 150 g grated cheese

• 4 tablespoons breadcrumbs

• 50 g butter

Method:

Sweat chopped onion in a little olive oil,

then add the mince and cook stirring.

Add chopped tomatoes, grated

Emmental and breadcrumbs, stir well

and bring to the boil. Then season with

salt, pepper and cinnamon and remove

from the hotplate.

Peel the potatoes and cut into 1 cm thick

slices, wash the aubergines and cut into

1 cm thick slices.

Dry all slices with kitchen paper. Then

brown in a pan with lots of butter.

In the meantime prepare the Béchamel

sauce: melt the butter in a pan, add the

flour and cook until golden, stirring

ENGLISH

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