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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy lasagne with meat sauce and béchamel. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Easy Lasagne with Meat Sauce and Béchamel is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Easy Lasagne with Meat Sauce and Béchamel is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have easy lasagne with meat sauce and béchamel using 18 ingredients and 10 steps. Here is how you can achieve that.

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