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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. You can have easy lasagne with meat sauce and béchamel using 18 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Easy Lasagne with Meat Sauce and Béchamel:
- Get 1/2 Courgette
- Provide 1 Aubergine (slim Japanese type)
- Get 250 grams ☆ Mixed minced beef and pork
- You need 1 ☆ Chopped onion
- Provide 1 tin ☆ Tinned diced tomato
- Get 2 tbsp ☆ Soup stock granules
- Use 1 ☆ Bay leaf
- Provide 40 grams ★ Butter
- Use 50 grams ★ White flour
- You need 450 grams ★ Milk
- Prepare 2 tbsp ★ Soup stock granules
- Prepare 1 ★ Salt and pepper
- Prepare 1 ★Bay leaf
- Get 4 Lasagne sheets
- Provide 1 Mushrooms (sliced)
- Prepare 1 dash Parsley (dried)
- Use 150 grams Cheese (easy melting type)
- Use 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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