baking & roasting

Porcini lasagneServes 4Ingredients:6 sheets of lasagne(not pre-cooked)400 g fresh or 40 g dried porcinimushrooms1 tbsp oil50 g spring onions, finely diced4 tomatoes, diced1-2 tbsp fresh basil,finely choppedSalt and pepperBéchamel sauce:30 g butter30 g flour500 ml milk100 ml white wineSalt, pepper and grated nutmegTo sprinkle on top:40 g grated Parmesan cheeseTipMethod:1. Wash and slice the fresh mushrooms. If using driedmushrooms, soak in warm water for about10 minutes, and then drain well.2. Lightly fry the spring onions in the oil, add themushrooms and sauté for a minute or so. Then addthe tomatoes and season with salt, pepper andbasil.3. For the béchamel sauce, heat the butter on the hob.Stir in the flour. Add the milk and wine a little at atime whilst continuing to stir. Season with salt,pepper and nutmeg.4. Spoon some of the sauce into the bottom of anoven-proof dish. Place 2 sheets of lasagne on top,and spread over half of the mushroom mixture. Pourover 1 /3 of the sauce, and top with half of theParmesan cheese. Continue to build up the layers,starting with 2 sheets of lasagne, the rest of themushrooms, another 1 /3 of sauce, two more sheetsof lasagne and finally the rest of the sauce. Sprinklethe rest of the Parmesan over the top, and bake.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 35–40 minutes 35–40 minutes+ pre-heatingAutomatic ➔ Bakes/Gratin ➔ LasagneWhen using the Miele Gourmetoven dish to make lasagne,double the quantities for the38 x 22 cm dish (HUB -22) andtriple them for the38 x 35 cm dish (HUB -35).Increase the baking time ineach case to 45-55 minutes.Non-vegetarians can add 100 gdiced, cooked bacon or ham tothe mushroom mixture.161