Lasagne with “Lockdown” Veg #mycookbook

Name: Lasagne with “Lockdown” Veg #mycookbook
Yield: Serves 6 servings
Cuisine: British
Ingredients: 500 g good quality beef mince; 1 pack fresh egg Lasagne sheets; 1 box Pasatta; 3 tins chopped tomatoes; 3 red or brown onions; 2/3 Bay leaf; to taste Chopped fresh or dried Rosemary; to taste Chopped fresh or dried Oregano; 1 good quality Beef cube; 3 tbsp Tomato paste; to taste Garlic, crushed; Rapeseed Oil; Salt and Pepper; A few Handfuls of Spinach and Chard,washed and torn roughly; 50 g Butter; 50 g Plain Flour; 500 ml Milk; Nutmeg; Grated Cheddar and Parmesan, or any cheese combo you like

Sonia Duthie @soniaduthiecooks

Bedfordshire

I’d already decided that this year I would actually get around to growing my own veg, and luckily, Lockdown ensured I just got on with it! This recipe is my favourite basic Lasagne recipe with layers of veg to make it a complete meal and sneak in some “hidden” vegetables for those who are averse 😊

Sonia Duthie @soniaduthiecooks

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Ingredients

Serves 6 servings

500 ggood quality beef mince
1 packfresh egg Lasagne sheets
1 boxPasatta
3 tinschopped tomatoes
3red or brown onions
2/3Bay leaf
to tasteChopped fresh or dried Rosemary
to tasteChopped fresh or dried Oregano
1good quality Beef cube
3 tbspTomato paste
to tasteGarlic, crushed
Rapeseed Oil
Salt and Pepper
A fewHandfuls of Spinach and Chard,washed and torn roughly
50 gButter
50 gPlain Flour
500 mlMilk
Nutmeg
Grated Cheddar and Parmesan, or any cheese combo you like

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Steps

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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Sonia Duthie @soniaduthiecooks

on May 28, 2020 19:14

Bedfordshire

MasterChef 2019 Quarterfinalist.I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooksHappy Cooking.

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Lasagne with “Lockdown” Veg #mycookbook

Lasagne with “Lockdown” Veg #mycookbook

Ingredients

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