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Ingredient
Easy Lasagne with Meat Sauce and Béchamel
Introduce
Ingredient
Food ration :
4 servings
1/2
Courgette
250 grams
☆ Mixed minced beef and pork
2 tbsp
☆ Soup stock granules
40 grams
★ Butter
50 grams
★ White flour
450 grams
★ Milk
2 tbsp
★ Soup stock granules
1 dash
Parsley (dried)
150 grams
Cheese (easy melting type)
Cooking instructions
* Step 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.
* Step 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.)
* Step 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.)
* Step 4
Add half of the milk to Step 3. (Stir constantly until smooth.)
* Step 5
Add the rest of the milk, consomme stock granules and bay leaf. Stir constantly until the sauce thickens.
* Step 6
Cut the courgette and aubergine into 5 mm widths.
* Step 7
Grease the oven proof dish with butter and line with boiled lasagne.
* Step 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.
* Step 9
For the second layer, repeat Step 7 and 8. Finish with the meat sauce, followed by the cheese on top.
* Step 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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