Recipe detail

Beef Beef lasagne

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 220 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Take out the meat and put the GN container with lasagne in

2
Hot air
100 %
time icon Termination by time
time icon 00:55 hh:mm
probe icon 155 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
ground beef 600 g
mozzarella 300 g
fresh lasagna pasta 600 g
parmesan cheese 150 g
olive oil 30 ml
cloves garlic, finely chopped 3 pcs
rosemary sprig 1 pcs
can of crushed tomatoes 1200 g
milk 3.5% 1 l
nutmeg 1 g
onion 1 pcs
butter 80 g
plain wheat flour 80 g
salt 5 g
ground black pepper, ground 1 g
sprig of parsley 1 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 901.4 kJ
Carbohydrate 71.7 g
Fat 46.3 g
Protein 47.8 g
Water 0 g

Directions

Place the minced meat on a GN container and roast in the Combi oven. Heat a pan, add olive oil, slowly fry the garlic (peeled and sliced) until lightly coloured, then add the rosemary, bay leaves and tomatoes. Cook slowly for about 30 minutes with a lid on. Add your minced meat and season well, Simmer for another 20 minutes, stirring every now and then. Remove the rosemary and bay leave.
In another pan put the milk, parsley, nutmeg, onion and black pepper and bring gently to the boil. In another pan melt the butter add the flour, mix well, then strain the milk and add it a ladleful at a time, stirring it in well until you have a thick smooth white sauce (bechamel). Bring it to the boil and simmer for 15 minutes. Take off the heat and add the greated parmesan and season well. Cover the bottom of GN container with pasta sheets, to with meat ragú, then some white sauce and sprinkling of parmesan and reapeat the layers until you have run out of meat. Keep back enough white sauce for a final layer, tear over the mozzarella and drizzle with olive oil. Put it in the oven and bake.

Recommended accessories

Enameled GN container

Enameled GN container