Classic lasagne

Classic lasagne

Automatic programme “Classic lasagne”


Prepare the bolognese

Peel the celeriac, carrots, onions and garlic and finely dice them or blitz them in a food processor. Fry the vegetables in olive oil until slightly browned. Then remove them from the pan and set them aside in a bowl.
Return the pan to the cooktop and sear the minced beef all over. Next, add the vegetables again and deglaze with red wine.
Add the rest of the bolognese ingredients and leave to simmer gently for around 30 minutes (while preparing the béchamel sauce).


Prepare the béchamel 

Melt the butter in a saucepan, then gradually stir in the flour. Sear the mixture until translucent. Add the milk and spices and bring to the boil, stirring constantly, until the sauce thickens.


Layer the lasagne          

Grease the oven dish with butter using a brush. Spread some béchamel sauce over the base of the dish, then add some lasagne sheets topped with bolognese sauce. Repeat this process four times in total, starting with the béchamel sauce, then the lasagne sheets followed by the bolognese sauce. You should have four layers, with three lasagne sheets per layer.  To finish, pour the remaining béchamel sauce over the top layer of lasagne and sprinkle with cheese.


Bake the lasagne

Start the “Classic lasagne” automatic programme and follow the programme sequence.              


Pro tip

For a more intense flavour, pancetta or salsiccia can be added to the bolognese sauce. The bolognese sauce can be batch cooked and then vacuum-sealed in portions and frozen.

Preparation: 50 min.
Baking/cooking time: 40 min.



For the bolognese sauce            

  • 200 g minced beef                        
  • 20 g celeriac                    
  • 50 g carrots                     
  • 50 g onions                      
  • 14 g olive oil                    
  • 1 clove garlic                   
  • 40 ml red wine                
  • 800 g peeled tinned tomatoes (e.g. San Marzano)                         
  • 20 g tomato purée                        
  • 12 g salt                            
  • 1 pinch of thyme                           
  • 1 bay leaf                         
  • 1 juniper berry                
  • ground black pepper                    
  • 1 pinch of cayenne pepper                        

For the béchamel sauce             

  • 75 g wheat flour (type 405)                      
  • 75 g butter                       
  • 750 ml milk                      
  • 7 g salt                
  • 1 bay leaf                         
  • 1 pinch of nutmeg                         
  • ground black pepper     

To gratinate      

  • 150 g cheese (Gouda)                  


  • 250 g lasagne sheets     

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