Recipe of Perfect Lasagne with “Lockdown” Veg #mycookbook

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We hope you got benefit from reading it, now let's go back to lasagne with “lockdown” veg #mycookbook recipe. You can cook lasagne with “lockdown” veg #mycookbook using 19 ingredients and 6 steps. Here is how you achieve that.

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

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