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246 Lasagne Serves 4 | Preparation time: 125 minutes Ingredients For the lasagne: 8 lasagne sheets (not pre-cooked) For the Bolognese sauce: 50 g smoked streaky bacon | finely diced 2 onions, diced 375 g mince, half beef and half pork 800 g tinned tomatoes, skinned 30 g tomato paste 125 ml stock 1 tsp. fresh thyme | chopped 1 tsp. fresh oregano | chopped 1 tsp. fresh basil | chopped Salt Pepper For the mushroom sauce: 20 g butter 1 onion | diced 100 g fresh button mushrooms | sliced 2 tbsp. plain white flour 250 g cream 250 ml milk, 3.5% fat Salt Pepper Nutmeg 2 tbsp. fresh parsley | chopped For sprinkling: 200 g Gouda cheese, grated Accessories: Ovenproof dish, 32 cm x 22 cm Rack Preparation To make the Bolognese sauce, start by heating a non-stick pan. Fry the diced bacon, add the mince and continue to fry, stirring constantly. Add the onions and allow to sweat. Chop the tomatoes. Add the tomatoes, tomato juice, tomato paste and stock. Season with herbs, salt and pepper. Allow to simmer for approx. 5 minutes. To make the mushroom sauce, sweat the onions in butter. Add the mushrooms and sauté briefly. Sprinkle with flour and stir. Deglaze with the cream and milk. Season with nutmeg, salt and pepper. Allow the sauce to simmer for approx. 5 minutes. Finally, add the parsley. To make the lasagne, layer the ingredients in the ovenproof dish in the order listed below: – One third of the Bolognese sauce – 4 lasagne sheets – One third of the Bolognese sauce – Half of the mushroom sauce – 4 lasagne sheets – One third of the Bolognese sauce – Half of the mushroom sauce Sprinkle the lasagne with the Gouda and place it on the rack. Then place in the oven and cook until golden brown. Settings Automatic programme Bakes & Gratins | Lasagne Programme duration: 60 [60] (58) minutes Manual Oven functions: Conventional Heat Temperature: 185–195 °C Booster: On Pre-heat: Off Crisp function: On Duration: 55–65 minutes Shelf level: 1