Easy Lasagne with Meat Sauce and Béchamel

Name: Easy Lasagne with Meat Sauce and Béchamel
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Courgette; 1 Aubergine (slim Japanese type); 250 grams ☆ Mixed minced beef and pork; 1 ☆ Chopped onion; 1 tin ☆ Tinned diced tomato; 2 tbsp ☆ Soup stock granules; 1 ☆ Bay leaf; 40 grams ★ Butter; 50 grams ★ White flour; 450 grams ★ Milk; 2 tbsp ★ Soup stock granules; 1 ★ Salt and pepper; 1 ★Bay leaf; 4 Lasagne sheets; 1 Mushrooms (sliced); 1 dash Parsley (dried); 150 grams Cheese (easy melting type); 1 Grated cheese (Parmesan cheese)

cookpad.japan @cookpad_jp

I remade my mum's recipe.

This dish is very tasty with just the meat sauce although the white sauce will give a rich flavour.
Use any vegetables you like.
Good for birthday celebrations or special occasions.

Adjust the amount of the consommé stock granules to your taste.

The grated cheese and panko will create a crispy texture on top. Recipe by salada

I remade my mum's recipe.

This dish is very tasty with just the meat sauce although the white sauce will give a rich flavour.
Use any vegetables you like.
Good for birthday celebrations or special occasions.

Adjust the amount of the consommé stock granules to your taste.

The grated cheese and panko will create a crispy texture on top. Recipe by salada

cookpad.japan @cookpad_jp

I remade my mum's recipe.

This dish is very tasty with just the meat sauce although the white sauce will give a rich flavour.
Use any vegetables you like.
Good for birthday celebrations or special occasions.

Adjust the amount of the consommé stock granules to your taste.

The grated cheese and panko will create a crispy texture on top. Recipe by salada

I remade my mum's recipe.

This dish is very tasty with just the meat sauce although the white sauce will give a rich flavour.
Use any vegetables you like.
Good for birthday celebrations or special occasions.

Adjust the amount of the consommé stock granules to your taste.

The grated cheese and panko will create a crispy texture on top. Recipe by salada

Saved

Ingredients

4 servings

1/2Courgette
1Aubergine (slim Japanese type)
250 grams☆ Mixed minced beef and pork
1☆ Chopped onion
1tin ☆ Tinned diced tomato
2 tbsp☆ Soup stock granules
1☆ Bay leaf
40 grams★ Butter
50 grams★ White flour
450 grams★ Milk
2 tbsp★ Soup stock granules
1★ Salt and pepper
1★Bay leaf
4Lasagne sheets
1Mushrooms (sliced)
1 dashParsley (dried)
150 gramsCheese (easy melting type)
1Grated cheese (Parmesan cheese)

Saved

Steps

1

Make the meat sauce. Fry the mixed minced meat in a pot. Once the meat is cooked through, add the chopped onion and fry until tender.
2

Add the tinned tomato and consomme stock granules into Step 1 and mix well. Add the bay leaf and simmer for about 10 minutes. (Adjust the seasoning with salt and pepper.)
3

Make the white sauce. Put the butter and flour in a separate pot and cook over a low to medium heat. Stir constantly. (Use a wooden spatula to do this.)
4

Add half of the milk to Step 3. (Stir constantly until smooth.)
5

Add the rest of the milk, consomme stock granules and bay leaf. Stir constantly until the sauce thickens.
6

Cut the courgette and aubergine into 5 mm widths.
7

Grease the oven proof dish with butter and line with boiled lasagne.
8

Pile up the dish with the white sauce, the meat sauce, followed by the vegetables, then the white sauce, the cheese, in that order.
9

For the second layer, repeat Step 7 and 8. Finish with the meat sauce, followed by the cheese on top.
10

Top with panko and grated cheese on Step 9. Bake the lasagne in an oven pre-heated to 190˚C for 20 minutes. Sprinkle parsley on top and serve.