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Lasagne (3)

Hoofdgerecht • oven, Rundvlees, Varkensvlees

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Ingredients

  • Lasagne tradizionali van Grand'Italia
  • Ui
  • knoflook
  • wortel
  • olijfolie
  • droge witte wijn of sake
  • zout, peper
  • oregano
  • Italiaanse kruiden
  • laurier
  • tijm (vers)
  • Tomato frito (Heinz)
  • gehakt (hoh)
  • champignons
  • ham
  • mozzarella
  • Voor de Bechamelsaus:
  • boter
  • bloem
  • volle melk
  • zout, peper en nootmuskaat
  • geraspte pittige kaas

Directions

  • Ui, knoflook en wortel fijnhakken in de keukenmachine en aanfruiten in olijfolie.
  • Gehakt toevoegen en rul bakken.
  • Witte wijn en kruiden toevoegen en zachtjes laten inkoken tot het bijna droog staat.
  • Intussen champignons in plakjes snijden en samen met tomato frito aan de bereiding toevoegen.
  • Alles zachtjes laten sudderen gedurende een vijftien minuten. Deze 'ragu' mag iets vaster zijn dan een spaghettisaus.
  • Een vrij dunne bechamelsaus bereiden met boter, bloem en volle melk. Kruiden met zout, peper en nootmuskaat en verder op smaak brengen met wat groentebouillon - poeder of verkruimeld blokje.
  • Oven verwarmen op 180 graden.
  • Ovenschaal invetten met olijfolie.
  • Laagjes opbouwen:
  • * dun laagje ragu
  • * lasagne
  • * dun laagje ragu
  • * ham
  • * plakjes mozzarella
  • * lasagne
  • * dun laagje ragu
  • * ham
  • * lasagne
  • * bechamelsaus (voldoende)
  • * geraspte kaas
  • In de oven plaatsen voor 30 minuten. Zorg voor een mooi gegratineerd korstje bovenop.

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