Meat Lasagna

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Lasagna (Italian for lasagna) is a dish that mixes meat and pasta and has slices of meat in between. It is made with flour, vegetables, béchamel and minced meat from either chicken or beef. This dish is typical Italian and ends up being baked with grated cheese on top. Look at how we made it, it looks great, smells great and is delicious.

Meat Lasagne with Monsieur Cuisine


Minced meat (chicken,beef or mixture) 500 grams
Crushed tomato from can 400 grams
Carrots 2
Green pepper 1
Onion 1
Flour 70 grams
Milk (whole, half, skimmed, with or without lactose) 600 ml.
Olive oil 5 tablespoons
Lasagne plates suitable for the oven
Shredded cheese A handful
Salt To taste
Pepper to taste
Instructions for use 1 hour 15 minutes

Bolognese sauce

1- Put the onion, the green pepper and the 2 carrots in the glass and program 15 seconds at speed 5.

2- Now add 2 spoonfuls of olive oil and program to sauté for 7 minutes at speed 1 and 120ºC without the cup.

The meat

3-Without removing the ingredients, add the 500 grams of meat and program to sauté for 10 minutes at speed 1 and temperature of 130 º C without cup.

4- Now we put the salt and pepper to the pleasure, crushed tomato of boat and we programmed reverse during 30 minutes to speed 1 and temperature 100ºC. Remove the remaining meat lasagne from the glass and let it rest on a tray.


5- Meanwhile, with the glass clean again, we add 3 spoonfuls of olive oil and program 1 minute at 120ºC to heat the oil.

6- Now add the 70 gr of flour and program to stir-fry for 2 minutes at 120ºC.

7- Add the 600 ml of milk, with salt, pepper and nutmeg to taste. We program during 15 seconds at speed 7.

8- To finish with Monsieur Cuisine, we finish by programming 9 minutes at speed 3 and temperature 120ºC. We will put the béchamel that has been left in a jug.

9- Now we have a pitcher with the béchamel, a tray or tupper with the meat lasagna and the lasagna plates.

In a tray we will make different floors with the following distribution: First we pour béchamel well spread, then the lasagna plates and up the meat. Then we repeat again this floor: bechamel, lasagna plates and meat. And the last floor we finish with another one of bechamel, more plates of lasagna and finally more bechamel. We add grated cheese on top and put it in the oven for 20 minutes at 200ºC heat up and down. We will have to check how it looks in case we want it a bit more toasted or not.


Lasagna is a great tasting dish and is ideal for lunch and perfect for when you have guests at home.

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