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Before you jump to Easy Lasagne with Meat Sauce and Béchamel recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know that you should have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that exercising regularly and following a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, however, that there are a number of foods that can help your heart be healthy? Go on reading to discover which foods are best for your heart.
Fish is basically the healthiest food you can eat. You probably be aware of this since you’ve most likely been told to see to it that you eat fish at least a couple of times a week. This is especially true for those with heart problems or are worrying that their hearts are not in good shape. Fish is loaded with Omega 3s which are what helps process and turn unhealthy cholesterol into good energy. Try consuming fish in two meals every week.
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We hope you got benefit from reading it, now let’s go back to easy lasagne with meat sauce and béchamel recipe. To cook easy lasagne with meat sauce and béchamel you need 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Lasagne with Meat Sauce and Béchamel:
- You need 1/2 Courgette
- You need 1 Aubergine (slim Japanese type)
- Provide 250 grams ☆ Mixed minced beef and pork
- Take 1 ☆ Chopped onion
- Get 1 tin ☆ Tinned diced tomato
- Provide 2 tbsp ☆ Soup stock granules
- Prepare 1 ☆ Bay leaf
- Take 40 grams ★ Butter
- Take 50 grams ★ White flour
- Take 450 grams ★ Milk
- Take 2 tbsp ★ Soup stock granules
- You need 1 ★ Salt and pepper
- You need 1 ★Bay leaf
- You need 4 Lasagne sheets
- Take 1 Mushrooms (sliced)
- Take 1 dash Parsley (dried)
- You need 150 grams Cheese (easy melting type)
- You need 1 Grated cheese (Parmesan cheese)
Instructions 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.
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