Cookbook

SOV860
the Smart Oven
™
Air Fryer
22
Beef Lasagna
1
Prep 1 ½ hrs / Cook 45 mins / Standing 20 mins
2
Serves 8
For the meat sauce
1 tbsp olive oil
1 large onion, finely diced
2 carrots, peeled and diced
2 stalks celery, finely diced
6 cloves garlic, minced
1 kg beef mince
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp red wine vinegar
Pinch of sugar
1200 g tinned crushed tomatoes
170 g tomato paste
12 g fresh basil leaves, chopped
For the Béchamel sauce
80 g unsalted butter
80 g plain flour
1 lt full-fat milk
60 g Parmesan cheese, finely grated
1 tsp sea salt
¼ tsp freshly ground black pepper
To assemble
12 instant lasagne sheets
100 g mozzarella cheese, shredded
30 g Parmesan cheese, finely grated
1. Place a large deep sauté pan over medium
heat and add the olive oil, heat for 1 min.
Add the onion, carrots and celery. Cook,
stirring occasionally, for 5–7 mins until the
vegetables are starting to soften.
2. Add the garlic and cook, 1–2 mins.
3. Increase the heat to medium-high and add
the beef mince. Break up the meat with a
wooden spoon and stir for 4 mins until the
meat is cooked through but not browned,
season with salt and pepper.
4. Add the vinegar and cook, stirring
occasionally, until it has almost evaporated.
Add the sugar, crushed tomatoes and tomato
paste and stir to combine. Bring to a boil,
then reduce the heat and simmer, uncovered,
for 20 mins.
5. Remove pan from the heat. Stir in the basil
and set aside.
6. Melt the butter in the saucepan over medium
heat until foaming. Add the flour and cook,
whisking constantly, for 1–2 mins or until the
mixture bubbles and begins to pull away
from the side of the pan.
7. Remove the pan from the heat and add
the milk slowly, whisking constantly to
avoid any lumps.
8. Return the pan to the heat and bring to a
boil. Reduce the heat to medium-low and
simmer, stirring constantly with a wooden
spoon, for 10 mins or until the sauce thickens
and the flour is cooked out.
9. Remove the pan from heat and stir in the
grated Parmesan, salt and pepper.
10. Spread ¼ of the meat sauce (about 480 ml)
evenly on the base of a approx. 23 cm × 33 cm
baking dish.
11. Place 4 of the lasagne sheets over the sauce,
ensuring they don’t overlap, snapping off
any excess pasta. Spread another L of the
meat sauce over the pasta followed by the
béchamel (about 360 ml).
12. Continue layering the pasta, meat sauce
and béchamel twice more, finishing with
the béchamel.
13. Sprinkle with the shredded mozzarella
cheese and grated Parmesan.
14. Insert wire rack into the bake position.
Pre-heat the oven. Select BAKE/
CONVECTION/175°C/45 mins
and press start.
15. When the oven has preheated, bake the
lasagne for 45 mins or until bubbling and
browned on top.
16. Allow the lasagne to rest for 20 mins
before cutting and serving.