Name: Bolognese Lasagna with Companion
Prep time: 5 min
Cook time: 65 min
Yield: 6 servings
Ingredients: 600 g of ground beef; 120 g of onion; 3 garlic clove; 30 g of olive oil; 400 g of crushed tomato; 20 cl of tomato coulis; 1 teaspoon of dried oregano; 750 g of milk; 75 g of salted butter; 75 g of T55 flour; 1 pinch of nutmeg; 9 leaf of lasagna sheet; 250 g of grated cheese; 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Bolognese Lasagna with Companion

Recipe taken from the website: https://www.yumelise.fr/lasagnes-bolognaise-companion/ Delicious homemade lasagna, with a meat sauce and a béchamel made with the Companion. You can also make homemade lasagna noodles, it's even better!

Lasagna Companion

Course: Main course

Preparation time: 5 minutes

Cooking time: 65 minutes

Cost per serving: 1,94 €

Energy: 818 kcal / serving

Nutritional score:

Instructions

1. In the bowl with the ultrablade knife, put the 120g of peeled and roughly chopped onions, the peeled and halved garlic cloves. Lock with the cap and start Manual V11 for 15 seconds.
2. Remove the ultrablade knife, replace it with the mixer. Scrape the sides of the bowl. Add the olive oil. Lock with the cap in position 0 and start the Stew program P1 (sauté), 130°C, 3 minutes.
3. Then add the crumbled meat, oregano, 1 pinch of salt and 2 turns of the pepper mill. Lock the lid with the cap in Mini position (small steam) and start the Stew program P1, 130°C, for 3 minutes.
4. Add the tomato sauce, crushed tomatoes, 1/2 tsp of sugar, 1/2 tsp of salt, 2 turns of the pepper mill. Lock the lid with the cap in Mini position and start the Stew program P2, 100°C, 10 minutes.
5. Transfer the Bolognese sauce to a bowl and set aside.
6. Wash and dry the bowl, place the beater, add the flour, milk and season well with nutmeg (1/2 tsp), salt (3/4 tsp) and pepper (4 turns of the mill). Lock the lid with the cap and start on Manual V7, 1 minute.
7. Add the diced butter, lock the lid with the cap and start the Sauce program 4, 90°C, 8 minutes. The béchamel should not be too thick, rather liquid, so that it helps cook the noodles (it thickens as it cools).
8. Grease a large lasagna dish (30 cm by 22 cm), preferably with high sides, as the noodles will expand during cooking.
9. Spread a layer of béchamel on the bottom of the dish (6 tbsp). Cover with lasagna noodles. Add 1/3 of the Bolognese sauce, 1/3 of the béchamel, 75 grams of grated cheese.
10. Repeat: noodles, 1/3 Bolognese sauce, 1/3 béchamel, 75g of cheese.
11. Finish: noodles, remaining Bolognese sauce, remaining béchamel, 100g of cheese. Let the dish rest at room temperature to set everything (you can even prepare in advance and let it rest for several hours).
12. Preheat the oven to 180°C, convection mode.
13. Place in the oven (level 2, starting from the bottom) for 30 minutes. You can then let it rest in the oven for 5 minutes (with the oven closed) for better slicing, but this is optional.