Master chef
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Gratin dish
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Oven mitts
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Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetable sauce
Peel the onion and carrots, chop along with the pepper. </Kids> Heat the oil in a pan, sauté the vegetables for approx. 5 mins. Add the tomatoes and water, bring to the boil, season, reduce the heat and simmer for approx. 30 mins. Remove the pan from the heat.
Tear the leaves off the basil, stir into the sauce along with the baby spinach . Allow the sauce to cool slightly.
Béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Season the sauce and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, allow to cool slightly.
Lasagne
Brush the baking dish (holding approx. 2½ l) with oil. Spoon 4 tbsp of the béchamel sauce into the prepared dish. Layer the lasagne sheets, vegetables and béchamel sauce in the dish, top with the cheese.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins.
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