Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lasagne with “lockdown” veg. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Lasagne with “Lockdown” Veg is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Lasagne with “Lockdown” Veg is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have lasagne with “lockdown” veg using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lasagne with “Lockdown” Veg:
- Get 500 g good quality beef mince
- Make ready 1 pack fresh egg Lasagne sheets
- Get 1 box Pasatta
- Make ready 3 tins chopped tomatoes
- Make ready 3 red or brown onions
- Get 2/3 Bay leaf
- Get to taste Chopped fresh or dried Rosemary
- Make ready to taste Chopped fresh or dried Oregano
- Make ready 1 good quality Beef cube
- Get 3 tbsp Tomato paste
- Prepare to taste Garlic, crushed
- Take Rapeseed Oil
- Make ready Salt and Pepper
- Make ready A few Handfuls of Spinach and Chard,washed and torn roughly
- Get 50 g Butter
- Prepare 50 g Plain Flour
- Get 500 ml Milk
- Prepare Nutmeg
- Get Grated Cheddar and Parmesan, or any cheese combo you like
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Instructions to make Lasagne with “Lockdown” Veg:
- 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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