Latest Recipe Easy Lasagne with Meat Sauce and Bchamel Restaurant Style

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18 ingredients, 10 steps, cooking Easy Lasagne with Meat Sauce and Béchamel

How are you mother, now you get cook recipe Easy Lasagne with Meat Sauce and Béchamel with 18 ingredients and 10 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 18 ingredients and 10 stages of easy cooking Easy Lasagne with Meat Sauce and Béchamel.

Ingredients for Easy Lasagne with Meat Sauce and Béchamel

1. It’s 1/2 : Courgette.
2. It’s 1 : Aubergine (slim Japanese type).
3. You need 250 grams : ☆ Mixed minced beef and pork.
4. It’s 1 : ☆ Chopped onion.
5. It’s 1 : tin ☆ Tinned diced tomato.
6. Prepare 2 tbsp : ☆ Soup stock granules.
7. You need 1 : ☆ Bay leaf.
8. You need 40 grams : ★ Butter.
9. You need 50 grams : ★ White flour.
10. It’s 450 grams : ★ Milk.
11. It’s 2 tbsp : ★ Soup stock granules.
12. Prepare 1 : ★ Salt and pepper.
13. Prepare 1 : ★Bay leaf.
14. It’s 4 : Lasagne sheets.
15. Prepare 1 : Mushrooms (sliced).
16. It’s 1 dash : Parsley (dried).
17. You need 150 grams : Cheese (easy melting type).
18. You need 1 : Grated cheese (Parmesan cheese).

If all composition Easy Lasagne with Meat Sauce and Béchamel it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking 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.
    
11. Finish and Enjoy.

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