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For the Bechamel Sauce: In a saucepan, melt butter and then add flour. Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
Easy Lasagne with Meat Sauce and Béchamel is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Easy Lasagne with Meat Sauce and Béchamel is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook easy lasagne with meat sauce and béchamel using 18 ingredients and 10 steps. Here is how you cook it.
Ingredients needed to cook Easy Lasagne with Meat Sauce and Béchamel:
- 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)
Simmer for an hour on low fire. A good lasagne should be a nice balance of tender pasta, rich meat sauce and creamy béchamel. Whether you like yours on the firmer side, so it is easy to cut and serve in squares, or slightly saucier, is a matter of personal taste. The beauty of a recipe like this is that you can make it your own by.
Steps to make Easy Lasagne with Meat Sauce and Béchamel:
- 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.
- 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.)
- 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.)
- Add half of the milk to Step 3. (Stir constantly until smooth.)
- Add the rest of the milk, consomme stock granules and bay leaf. Stir constantly until the sauce thickens.
- Cut the courgette and aubergine into 5 mm widths.
- Grease the oven proof dish with butter and line with boiled lasagne.
- Pile up the dish with the white sauce, the meat sauce, followed by the vegetables, then the white sauce, the cheese, in that order.
- For the second layer, repeat Step 7 and 8. Finish with the meat sauce, followed by the cheese on top.
- 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.
A delicious homemade lasagne with rich beef ragu, creamy béchamel and golden cheese topping. The white sauce for lasagne is called béchamel sauce. To make the béchamel sauce, melt butter in a saucepan, then stir in flour to form a Followed by a layer of béchamel sauce and meat sauce. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top.
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