Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Minced meat sauce
Béchamel sauce
Gratin
Utensils
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Minced meat sauce
Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary. Sauté the carrots, onions and garlic, mix in the tomato puree and cook for approx. 2 mins. Pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and simmer for approx. 5 mins., stirring occasionally. Add the lentils and continue to simmer for approx. 10 mins., season.
Béchamel sauce
Heat the butter 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. Transfer half of the sauce to the reserved dish, set aside the remainder. Spread the minced meat sauce on top.
Gratin
Place the noodle nests on top of the minced meat mixture, press down gently, spread the remainder of the béchamel sauce in the nests. Top with the mozzarella.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave the gratin to rest for approx. 5 mins., plate up.
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