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