Lasagnes as in Italy (traditional method & Thermomix)

TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the meat sauce :
Fry the onions in a little oil until soft. Add the minced garlic and cook for 1 minute.
Add the minced meat and brown over a high heat. Add the tomato paste, mix well and deglaze with the red wine.
Add the chopped tomatoes, water, stock cube, salt, pepper, a pinch of sugar and oregano. Simmer over a low heat for at least 20 minutes.
2. Meanwhile, prepare the béchamel sauce:
Melt the butter in a saucepan. Add the flour and mix to form a roux. Gradually whisk in the milk. Bring to the boil while stirring. Leave to thicken for a few minutes. Season with salt and pepper and a pinch of nutmeg.
3. Assemble the lasagne :
Preheat the oven to 180°C. Butter a large casserole dish.
Place a ladleful of meat sauce on the bottom. Add a layer of lasagne sheets. Continue alternating layers:
- 2 ladles of meat sauce
- 2 ladles of béchamel sauce
- Grated Parmesan
- Lasagne sheets
Repeat until all the sauces have been used up.
4. Finish with :
A layer of lasagne sheets, the remaining béchamel sauce, slices of mozzarella and grated Parmesan.
5. Place in the oven:
Bake at 180°C for 45 minutes.
If you start with a cold lasagne (from the fridge), allow 60 minutes.
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Advice
- Prepare the lasagne in advance: it will be even better when reheated.
- Leave to rest for 10 to 15 minutes before cutting into neat slices.
- They freeze perfectly, whole or in portions.

THERMOMIX® METHOD.

Important information: The béchamel sauce can be made in one go for 8 people in the Thermomix.
For the meat sauce, however, it is essential to make only half the recipe each time, otherwise the bowl will be too full. For 8 portions, prepare the meat sauce in two batches.

1. Parmesan cheese
   Place the Parmesan in the bowl and blend for 10 seconds at speed 10. Set aside.

2. Mozzarella
   Cut the mozzarella into slices and set aside.

3. Onions and garlic
   Place the onions and garlic in the bowl and blend for 5 sec / speed 5. Scrape down the sides.

4. Bring back
   Add a little olive oil and fry for 4 mins / 120°C / speed 1.

5. Tomato sauce
   Add the tomato purée, red wine, crushed tomatoes, water, stock, salt, pepper, a pinch of sugar and oregano.
   Cook for 45 min / 100 °C / reverse / speed 1, without the beaker but with the spray cover.

6. Minced meat
   Meanwhile, brown the minced meat in a hot frying pan. Add the cooked meat to the bowl and cook for a further 5 mins / 100°C / reverse / speed 1, without the beaker. Set the sauce aside.

7. Béchamel sauce
   Place the butter in the bowl and heat for 3 mins / 100°C / speed setting 1.
   Add the flour and cook for 3 mins / 100°C / speed setting 1.
   Add the milk, salt, pepper and nutmeg and cook for 12 mins / 90°C / speed 4.

8. Assembling the lasagne
   Preheat the oven to 180°C. Butter a large casserole dish.
   Put a thin layer of meat sauce on the bottom, then alternate :

• lasagne sheets

• meat sauce

• béchamel sauce

• grated parmesan
  Repeat until all the sauces have been used up.

9. Finish
   Finish with a layer of lasagne sheets, the remaining béchamel sauce, slices of mozzarella and grated Parmesan.

10. Cooking
    Bake for 45 min at 180°C (60 min if the lasagne is cold when taken from the fridge).
    Leave to rest for 10-15 min before cutting.