Preparation time:about 45 minutes
Cooking time:
about 32 min. + 15 min. oven off
(bechamelle preparation time is not included)
4 servings
LASAGNE
Ingredients
300 gr. lasagne noodles (common dry type)
300 gr. ground beef
300 gr. ground pork loin
200 gr. sausage
30 gr. dried mushrooms
100 gr. butter
1 celery stalk
1 carrot
1 onion
10 basil leaves
thyme
1 Stock cube
tomato paste
grated parmesan
5 tablespoon olive oil
bechamelle
pepper
salt
Preparation
1. Wash and then soak the mushrooms in
lukewarm water
.
2.
Take 3 litres of slightly salty water to
boiling temperature. Put the noodles in an
oval-
shaped baking-dish, pour the boiling water
on them, move the noodles with a fork in
order to separate them, then put the dish in
the oven at maximum heat (power) for 5
minutes (during which you will move them
once again). Let stand in the oven
switched off for 10 minutes, then drain the
noodles and put them on a towel.
3.
Peel, wash and finely chop celery, carrot
and onion. Pour the mixture in a normal size
saucepan, add oil and half of the butter. Put
the pan in the oven set on MW function
at maximum power for 3 minutes, stir the
mixture at mid cooking time. Then add the
skinned sausage, the meat, stir with a fork
and add the drained and finely cut
mushrooms, crumble the stock cube and,
passing it through a strainer, pour in the
mixture the water in which you have soaked
the mushrooms. Stir well, cover with a lid
and put the sauce back in the oven at
maximum heat for 5 minutes; then switch on
medium heat for 10 minutes, remember to
stir the sauce at least twice during this
phase. After cooking time, taste the sauce and
correct salt and pepper.
4.
Prepare the bechamelle (see recipe
bechamelle ).
5.
Butter a rectangular shallow pan. Put into
the bottom of the pan a layer of lasagne,
spread on it one or two tablespoons of sauce,
sprinkle with some parmesan. Put a
second layer of lasagne, a layer of bechamel-
le and sprinkle with cheese. Alternate
layers of lasagne with sauce, with layers of
lasagne with bechamelle until out of
ingredients. Cover the final layer of noodles
with bechamelle. For a better
presentation, add random teaspoons of sauce.
On the bechamelle put the remaining
butter, in small pieces, and dust with the par-
mesan mixed with some bread crumbs.
6.
Put the pan in the oven at maximum heat,
with the MW function for 5 minutes, then
set the oven on GRILL function and continue
to cook for other 5 minutes. Finally, let
stand in the oven switched off for other 5 mi-
nutes
