Step-by-Step Guide to Make Super Quick Homemade Lasagne with “Lockdown” Veg #mycookbook

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lasagne with “lockdown” veg #mycookbook. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Lasagne with “Lockdown” Veg #mycookbook is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Lasagne with “Lockdown” Veg #mycookbook is something that I’ve loved my entire life.

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

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

1. Get good quality beef mince
2. Prepare fresh egg Lasagne sheets
3. Make ready Pasatta
4. Get chopped tomatoes
5. Take red or brown onions
6. Get Bay leaf
7. Make ready Chopped fresh or dried Rosemary
8. Prepare Chopped fresh or dried Oregano
9. Get good quality Beef cube
10. Make ready Tomato paste
11. Get Garlic, crushed
12. Prepare Rapeseed Oil
13. Make ready Salt and Pepper
14. Make ready Handfuls of Spinach and Chard,washed and torn roughly
15. Take Butter
16. Take Plain Flour
17. Prepare Milk
18. Make ready Nutmeg
19. Prepare 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.

So that’s going to wrap this up with this exceptional food lasagne with “lockdown” veg #mycookbook recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!