Lasagna

100

mn
Total time

6

Serves

20

mn
Prep time

0

mn
Wait time

50

mn
In the companion
Cooking time

+

30

mn
Outside the companion

You will use

Slow cook
Manual

You will need

Ultrablade knife
Ultrablade knife
Mixer
Mixer
Whisk
Whisk

Ingredients

450 g beef mince
1.5 clove garlic
150 g onions
50 ml olive oil
750 g tomatoes, peeled and drained
15 g fresh oregano
75 g flour
75 g butter
750 ml skim milk
1.5 pinch ground nutmeg
750 g lasagna sheets, pre-cooked
150 g Gruyere cheese, grated
Salt and pepper, to taste

Peel the onion and garlic.

Add them to the bowl with the Ultrablade knife installed. Lock the lid and press 'Start'.

Replace the Ultrablade knife with the Mixer and add the oil. Lock the lid and press 'Start'.

Add the meat, tomatoes and oregano. Season with salt and pepper. Lock the lid and press 'Start'.

Set the sauce aside and clean the bowl. Preheat the oven to 180°C.

Add the flour, milk and nutmeg to the bowl with the Beater installed. Season with salt and pepper. Lock the lid and press 'Start'.

Add the butter. Lock the lid and press 'Start'. Grease an oven dish with oil and pour in a little of the tomato sauce.

Cover with lasagna sheets, add some tomato sauce, white sauce and cheese.

Repeat with remaining ingredients, finishing off with a layer of cheese.

Bake for 25 to 30 min.