Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lasagne with “lockdown” veg #mycookbook. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Lasagne with “Lockdown” Veg #mycookbook is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lasagne with “Lockdown” Veg #mycookbook is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook lasagne with “lockdown” veg #mycookbook using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lasagne with “Lockdown” Veg #mycookbook:
- Get 500 g good quality beef mince
- Make ready 1 pack fresh egg Lasagne sheets
- Get 1 box Pasatta
- Prepare 3 tins chopped tomatoes
- Get 3 red or brown onions
- Prepare 2/3 Bay leaf
- Get to taste Chopped fresh or dried Rosemary
- Get to taste Chopped fresh or dried Oregano
- Prepare 1 good quality Beef cube
- Take 3 tbsp Tomato paste
- Take to taste Garlic, crushed
- Prepare Rapeseed Oil
- Get Salt and Pepper
- Get A few Handfuls of Spinach and Chard,washed and torn roughly
- Take 50 g Butter
- Get 50 g Plain Flour
- Take 500 ml Milk
- Take Nutmeg
- Prepare Grated Cheddar and Parmesan, or any cheese combo you like
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Steps to make Lasagne with “Lockdown” Veg #mycookbook:
- In a large saucepan sauté onion in oil until soft, add garlic and all the herbs, cook gently. Add tomatoes, Pasatta and Tomato paste. Cook on a low heat for 30 mins.
- Heat oil in a chefs pan and cook the mince, breaking it up and browning well. Season.
- Add the tomatoes sauce to the mince and cook for 20 to 30 mins.
- Make the Bechemel sauce. Melt butter, add flour, cook gently, season and add plenty of grated nutmeg, add the milk and whisk briskly. Heat over a low heat, whisking frequently to ensure a smooth sauce, until thickened.
- Layer the ingredients. Start with a layer of veg leaves, then meat sauce, pasta sheets and then continue layering, finishing with a layer of pasta.
- Pour over the Bechemel sauce, top with grated cheese and pop into the oven at 180 until golden brown and bubbling.
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