Recipe: Appetizing Lasagne with “Lockdown” Veg #mycookbook

Lasagne with “Lockdown” Veg #mycookbook. Lockdown With The Current Wala Ramzan ka ba-barkat maheena shuru honay ko hai aur #TheCurrentWala ko pehli sehri say pehlay hee. Please don't forget to subscribe my channel and like and share if you enjoyed! Background music: LiQWYD - Soul (Vlog No Copyright Music). #lockdown #Lasagna #HomemadeLasagnaSheets we're cooking Lasagne at home, without using an oven.

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Ingredients of Lasagne with “Lockdown” Veg #mycookbook

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

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Lasagne with “Lockdown” Veg #mycookbook step by step

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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