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Betty Bossi Koch-Center
Olive oil béchamel
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Heat the oil in a frying pan. Fry the mushrooms for approx. 5 mins. per batch, remove, set aside. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan and add a little oil if necessary. Sauté the onions and garlic, add the tomato puree and cook for approx. 2 mins., return the meat to the pan, mix. Pour in the stock and bring to the boil. Reduce the heat, cover and braise for approx. 15 mins., stirring occasionally. Season the sauce.
Olive oil béchamel
Heat the oil in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the porcini mushrooms.
Layer the béchamel sauce, meat filling, reserved mushrooms, lasagne sheets and parmesan in the prepared dish. Finish with a layer of béchamel sauce and parmesan.
Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the lasagne and leave to stand for approx. 5 mins.
|Tip:||Use oat milk instead of lactose-free milk.|
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