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Easy Lasagne with Meat Sauce and Béchamel
Easy Lasagne with Meat Sauce and Béchamel

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There are many foods that you can eat that are great for your body. No doubt, the foods listed in this article can help your body in numerous ways. They are especially great, though, for promoting a healthy heart. Try incorporating these heart-healthy in your diet on a regular basis. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to easy lasagne with meat sauce and béchamel recipe. To make easy lasagne with meat sauce and béchamel you need 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Easy Lasagne with Meat Sauce and Béchamel:
  1. Use 1/2 Courgette
  2. Use 1 Aubergine (slim Japanese type)
  3. You need 250 grams ☆ Mixed minced beef and pork
  4. Provide 1 ☆ Chopped onion
  5. Provide 1 tin ☆ Tinned diced tomato
  6. Get 2 tbsp ☆ Soup stock granules
  7. You need 1 ☆ Bay leaf
  8. Get 40 grams ★ Butter
  9. Use 50 grams ★ White flour
  10. Get 450 grams ★ Milk
  11. Take 2 tbsp ★ Soup stock granules
  12. Provide 1 ★ Salt and pepper
  13. Use 1 ★Bay leaf
  14. Take 4 Lasagne sheets
  15. Use 1 Mushrooms (sliced)
  16. Prepare 1 dash Parsley (dried)
  17. Take 150 grams Cheese (easy melting type)
  18. Provide 1 Grated cheese (Parmesan cheese)
Instructions to make Easy Lasagne with Meat Sauce and Béchamel:
  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.

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