Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lasagne with “lockdown” veg. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
#lockdown #Lasagna #HomemadeLasagnaSheets we're cooking Lasagne at home, without using an oven. This vegetable lasagne has an Indian twist, just the way we. Hey guys, welcome back to another video.
Lasagne with “Lockdown” Veg is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Lasagne with “Lockdown” Veg is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have lasagne with “lockdown” veg using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lasagne with “Lockdown” Veg:
- Prepare 500 g good quality beef mince
- Get 1 pack fresh egg Lasagne sheets
- Prepare 1 box Pasatta
- Take 3 tins chopped tomatoes
- Prepare 3 red or brown onions
- Make ready 2/3 Bay leaf
- Prepare to taste Chopped fresh or dried Rosemary
- Get to taste Chopped fresh or dried Oregano
- Prepare 1 good quality Beef cube
- Make ready 3 tbsp Tomato paste
- Take to taste Garlic, crushed
- Get Rapeseed Oil
- Prepare Salt and Pepper
- Take A few Handfuls of Spinach and Chard,washed and torn roughly
- Make ready 50 g Butter
- Prepare 50 g Plain Flour
- Prepare 500 ml Milk
- Take Nutmeg
- Get Grated Cheddar and Parmesan, or any cheese combo you like
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Instructions to make Lasagne with “Lockdown” Veg:
- 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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