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.

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100 %
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Take out the meat and put the GN container with lasagne in

Hot air
100 %
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time icon 00:55 hh:mm
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Ingredients - number of portions - 6

Name Value Unit
minced beef 600 g
mozzarella 300 g
pasta 600 g
parmesan 150 g
olive oil 30 ml
garlic cloves 3 pcs
rosemary sprig 1 pcs
tomato tin 1200 g
milk 1 l
nutmeg 1 g
onion small 1 pcs
butter 80 g
plain flour 80 g
salt 5 g
black pepper 1 g
sprig of fresh parsley 1 g


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. Romeve 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