Lasagne with “Lockdown” Veg #mycookbook
Lasagne with “Lockdown” Veg #mycookbook

Hey everyone, I 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 food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Lasagne with “Lockdown” Veg #mycookbook is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Lasagne with “Lockdown” Veg #mycookbook is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook lasagne with “lockdown” veg #mycookbook using 19 ingredients and 6 steps. Here is how you cook it.

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

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Steps 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.

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