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*We hope you got insight from reading it, now let’s go back to lasagne with “lockdown” veg #mycookbook recipe. To make lasagne with “lockdown” veg #mycookbook you need 19 ingredients and 6 steps. Here is how you achieve that. *
The ingredients needed to make Lasagne with “Lockdown” Veg #mycookbook:
- Get 500 g good quality beef mince
- Get 1 pack fresh egg Lasagne sheets
- Prepare 1 box Pasatta
- Take 3 tins chopped tomatoes
- Get 3 red or brown onions
- Provide 2/3 Bay leaf
- Use to taste Chopped fresh or dried Rosemary
- You need to taste Chopped fresh or dried Oregano
- Use 1 good quality Beef cube
- Use 3 tbsp Tomato paste
- You need to taste Garlic, crushed
- Use Rapeseed Oil
- Prepare Salt and Pepper
- Prepare A few Handfuls of Spinach and Chard,washed and torn roughly
- Take 50 g Butter
- Take 50 g Plain Flour
- Provide 500 ml Milk
- Provide Nutmeg
- Provide Grated Cheddar and Parmesan, or any cheese combo you like
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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