Samsung Microwave Oven warranty Method, For The Bechamel Sauce, Ingredients

METHOD

Pour oil in a bowl. Add garlic and onion. Microwave on HIGH for 4 minutes. Add carrot and red pepper with ¼ cup water. Microwave on HIGH for 4-5 minutes until soft. Add most of the pasta sauce. Stir. Season with salt and pepper. Pre-heat the crusty plate. GRILL aubergine slices with olive oil for 4 minutes, turning once. Spread a small amount of the pasta sauce, which is left in the base of a flat microwave dish. Cover with a layer of aubergine, then lasagne and bechamel sauce. Repeat the layers. Finish with a layer of bechamel sauce. Sprinkle with the cheese. Cook on CONVECTION microwave mode for 15 minutes until lasagne is piping hot and cooked. Leave to stand for 5 minutes before serving.

FOR THE BECHAMEL SAUCE

INGREDIENTS		4 tbsp Butter
600 ml	Milk	2 tbsp Plain flour
1	Onion, cut into two	Salt and pepper
1	Bay leaf	Nutmeg, freshly grated (optional)
6	Peppercorns

METHOD

Pour milk into a bowl. Add onion, bay leaf and peppercorns. Microwave for approximately 4 minutes. Remove from the microwave. Strain. To make the roux, melt the butter in a separate bowl by putting in the microwave for 30 seconds. Stir in flour. Microwave further for 1 minute. Remove. Gradually pour on the hot milk, whisking constantly. Microwave on 600W for another 6 minutes. Stir in-between. Season with salt, pepper and nutmeg. Microwave on 600W for another 2 minutes. Stir in-between, until the sauce thickens and is smooth.

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