Recipe of Homemade Lasagne with “Lockdown” Veg #mycookbook

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lasagne with “lockdown” veg #mycookbook. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lasagne with “Lockdown” Veg #mycookbook is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Lasagne with “Lockdown” Veg #mycookbook is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have lasagne with “lockdown” veg #mycookbook using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lasagne with “Lockdown” Veg #mycookbook:

1. Make ready 500 g good quality beef mince
2. Get 1 pack fresh egg Lasagne sheets
3. Make ready 1 box Pasatta
4. Get 3 tins chopped tomatoes
5. Make ready 3 red or brown onions
6. Make ready 2/3 Bay leaf
7. Take to taste Chopped fresh or dried Rosemary
8. Get to taste Chopped fresh or dried Oregano
9. Make ready 1 good quality Beef cube
10. Get 3 tbsp Tomato paste
11. Get to taste Garlic, crushed
12. Get Rapeseed Oil
13. Get Salt and Pepper
14. Get A few Handfuls of Spinach and Chard,washed and torn roughly
15. Make ready 50 g Butter
16. Make ready 50 g Plain Flour
17. Take 500 ml Milk
18. Get Nutmeg
19. Prepare Grated Cheddar and Parmesan, or any cheese combo you like

Instructions to make Lasagne with “Lockdown” Veg #mycookbook:

1. 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.
2. Heat oil in a chefs pan and cook the mince, breaking it up and browning well. Season.
3. Add the tomatoes sauce to the mince and cook for 20 to 30 mins.
4. 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.
5. 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.
6. Pour over the Bechemel sauce, top with grated cheese and pop into the oven at 180 until golden brown and bubbling.

So that’s going to wrap it up with this special food lasagne with “lockdown” veg #mycookbook recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!