Lasagna

1. Peel onion and carrots, clean celery and mince everything.

2. Place the pot on the Navigenio and heat on level 6 up to the roasting window, then crumble in and sear the mince meat.

3. Add and sauté the vegetables. Stir in the tomato paste and briefly cook at level 2. Deglaze with red wine and add the tomatoes.

4. Season the bolognese to taste, replace the lid, switch off the Navigenio and let the bolognese rest until you return to it.

5. Place the Sauteuse on the hob, add the butter and heat on highest level up until the butter begins to foam, switch to a low level and stir in the flour.

6. Cook the butter and flour mixture briefly over low to medium heat and stir in the milk little by little. Allow the sauce to simmer for a few minutes, then season to taste. Set the Sauteuse aside.

7. Remove about 3/4 of the bolognese from the pot and set aside. Fill a bowl with hot water and briefly dip each lasagna sheet into it one by one, using a spatula. Place three sheets onto the bolognese in the pot and spread some of the sauce previously set aside on them.

8. With this method, layer all the lasagna sheets and bolognese sauce in the pot, finishing with a layer of bolognese.

9. Spread the béchamel sauce over the lasagna and cover with the lid. Place the pot on the Navigenio and heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 10 minutes in the vegetable area.

10. At the end of the cooking time spread the cheese over the lasagna. Place the Navigenio overhead and switch to high level, gratinate for approx. 7 minutes until brown.