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30 RECEPTEN VOOR DE 6
TH
SENSE® INDUCTIEOVEN | 13
Lasagne alla bolognese
Smelt de boter in een steelpan en strooi de bloem er al
roerend doorheen, om klontering te voorkomen.
Voeg de melk beetje voor beetje toe, laat opwarmen, en blijf
roeren tot het een dikke massa wordt. Op smaak brengen.
Snijd de selderie, wortelen en ui en bak ze licht aan in olie
en boter.
Voeg het vlees toe en bak het vlees goed bruin. Voeg de wijn
toe en laat het verdampen, en voeg vervolgens de tomaten,
het zout en een beetje bouillon toe. Afdekken en op een lage
stand ongeveer 1 uur laten sudderen.
Bereid de lasagne in een met boter ingesmeerde
inductieschaal en breng afwisselend de lasagnebladen aan
met de bechamelsaus en de bolognèsesaus. Maak de laatste
laag af met bechamelsaus, Parmigiano-kaas en een paar
krullen boter. Bereid het gerecht in de oven op de juiste
inductie instelling.
600 g verse lasagnebladen
(gekookt)
40 g Parmigiano Reggiano-
kaas
Voor de bechamelsaus:
2 l melk
120 g bloem
100 g boter
Voor de Bolognesesaus:
500 g gehakt
700 g tomaten (in blik of
fijngesneden)
1 ui (gemiddeld)
30 g boter
6-7 eetlepels olijfolie
1 glas rode wijn
selderie, wortelen
zout
20/30 min
13


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