Easy
--- Prep ---
1. Place Parmesan cheese into TM bowl and grate for 15 seconds on speed 8, remove and set aside.
--- Make the Bechamel Sauce ---
1. Place all ingredients (Milk, Flour, Butter, Salt, Nutmag) into TM bowl and cook for 7 minutes at 90?C on speed 4 or until desired consistency is achieved.
2. Remove and set aside in a jug.
3. Wash and dry the TM bowl.
-- Make the Bolognese Sauce ---
Ideally the meat should be 50/50 beef and pork
Dry white wine can be used instead of Red
Passata can replace tomato
1. Put celery, carrot, onion and garlic in the bowl and run for 5 seconds / speed 7
2. Add the oil and cook 3 minutes / 100?C / Speed spoon / reverse
3. Add the meat and cook 10 minutes / Varoma / Speed spoon / Reverse
4. Add the wine, tomatoes, bay leaf, nutmeg, salt and pepper and cook 20 minutes / Varoma / Speed spoon / reverse until the meat is tenbder and the sauce reduced.
5. Add the basil leaves 5 minutes before the end of cooking.
--- Assembly ---
1. Assemble the lasagne by greasing a large rectangular oven dish with butter or oil.
2. Place a layer of pasta sheets on the bottom of the dish and cover with a layer of Bolognaise Sauce, Bechamel Sauce and a light sprinkle of Parmesan cheese.
3. Repeat layering lasagne, sauces and cheese in this manner until all have been used, ending with a topping of Bechamel Sauce and Parmesan cheese.
4. Bake for 30 minutes in a pre-heated oven at 180?C until the top is browned and the edges are bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 694 | ||
Calories from Fat: 421 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.8g | 62 % | |
Saturated Fat 24.9g | 124 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 147.6mg | 45 % | |
Sodium 1142.4mg | 39 % | |
Potassium 733.6mg | 19 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 20.5g | ||
Protein 45g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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