Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, lasagne with “lockdown” veg. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Lasagne with “Lockdown” Veg is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lasagne with “lockdown” veg using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lasagne with “Lockdown” Veg:
- Make ready 500 g good quality beef mince
- Take 1 pack fresh egg Lasagne sheets
- Make ready 1 box Pasatta
- Prepare 3 tins chopped tomatoes
- Make ready 3 red or brown onions
- Get 2/3 Bay leaf
- Make ready to taste Chopped fresh or dried Rosemary
- Prepare to taste Chopped fresh or dried Oregano
- Make ready 1 good quality Beef cube
- Get 3 tbsp Tomato paste
- Take to taste Garlic, crushed
- Prepare Rapeseed Oil
- Make ready Salt and Pepper
- Prepare A few Handfuls of Spinach and Chard,washed and torn roughly
- Make ready 50 g Butter
- Get 50 g Plain Flour
- Get 500 ml Milk
- Get Nutmeg
- Prepare 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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