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

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