Manual Gastroback 42812 (page 20 of 23) (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-

Programm 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 erhit-

zen, Gemüse und Hackfleisch darin anbraten. Mit Milch, 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 las-

sen. Vom Herd nehmen, die Hälfte des Parmesans unterheben.

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

legen, ein Drittel der Tomaten-Hackfüllung darauf verteilen, etwas Béchamelsauce darüber

geben. Den Rest weiter schichten, mit Lasagnenudeln und Béchamelsauce abschließen.Den

restlichen Parmesan darüber streuen. Im Ofen (Umluft 190 °C) ca. 30 min backen.

Seelachs mit Spinatkruste

2 Scheiben Toastbrot

100 g TK-Blattspinat (aufgetaut)

2 getrocknete Tomaten in Öl

80 g Halloumi-Käse

1 Knoblauchzehe

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Gastroback 42812 Manual

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