Lasagne

A family favourite is home made Lasagne. We try to make as much as possible ourselves, so today it means home made pasta, bolognaise sauce and bechamel sauce.


Firstly, make the Pasta Dough
Ingredients
4 Free range eggs
400g Plain Flour
15g Olive Oil

Method
All ingredients into the thermomix and knead for 2 minutes on Interval speed.

Tip out onto the bench and bring the fine dough together, wrap in cling wrap and sit in the fridge for 20 minutes.

Next, Make your Bolognaise Sauce
Ingredients
500g Mince
50g Bacon
80g Celery
6 cloves Garlic
1 Carrot
1 Onion
50g olive Oil
2 x tins dices Italian tomatoes
Salt and pepper

Method
Place Bacon, celery, carrot, onion and garlic into thermomix and mix for 15 seconds on speed 7. this finely minces everything. Add oil and saute for 3 mins at 100 degrees on speed 1. Add mince and cook on Varoma, Reverse, Soft for 10 mins. At this point I usually give the sides a scrape down to make sure everything is below the surface. Add tomatoes and cook for 15mins at Veroma temp on Reverse, Soft. Turn over the MC to reduce the spit effect.
Once finished place in the Thermomix warmer to keep hot.

During the last cooking period I rolled out the pasta using the trusty pasta machine into long Lasagne sheets.

Now its time to make the Bechamel Sauce

Ingredients
1Lt Milk
100g Plain Flour
60g Butter
1tsp salt

Method
Place all ingredients into the bowl and cook for 12 minutes at 90 degrees on speed 4. Chopping the butter into 4 smaller pieces stops the splash effect when you first turn the thermomix on.

Assemble the lasagne in layers on pasta, bolognaise and bechamel repeatedly until finished.

I top the Lasagne with breadcrumbs made from all our leftover crusts (Speed 9 for 1min)and grated cheese (10 seconds on speed 7).

Bake for 45 mins in 180 degree oven with another 7-10 mins on 225 degrees to really brown the top.