How to Make Homemade Lasagne with “Lockdown” Veg #mycookbook

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lasagne with “lockdown” veg #mycookbook. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Lasagne with “Lockdown” Veg #mycookbook is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Lasagne with “Lockdown” Veg #mycookbook is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. 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. Prepare good quality beef mince
2. Prepare fresh egg Lasagne sheets
3. Take Pasatta
4. Get chopped tomatoes
5. Take red or brown onions
6. Take Bay leaf
7. Make ready Chopped fresh or dried Rosemary
8. Take Chopped fresh or dried Oregano
9. Take good quality Beef cube
10. Make ready Tomato paste
11. Prepare Garlic, crushed
12. Get Rapeseed Oil
13. Take Salt and Pepper
14. Take Handfuls of Spinach and Chard,washed and torn roughly
15. Make ready Butter
16. Get Plain Flour
17. Take Milk
18. Prepare Nutmeg
19. Get 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 is going to wrap it up for this special food lasagne with “lockdown” veg #mycookbook recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!