Hello, I’m Elise. Today, we’re going to prepare the two cheeses lasagna recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
The two cheeses lasagna Recipe
The two cheeses lasagna is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. The two cheeses lasagna is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have the two cheeses lasagna using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make The two cheeses lasagna:
- Get 60 grams chedder cheese
- Take 1 large carrot chopped into 1cm cubes
- Prepare 1 onion, chopped finely
- Take 1 Celery stalk finely chopped
- Make ready 500 grams minced beef
- Take 1 Glass Italian dry
- Make ready 400 grams Tinned Chopped Tomatoes
- Make ready 1 tbsp Tomato puree
- Take 1 courgette chopped into 1cm cubes
- Take 9 Sheets fresh lasagne each about 10x18cm
- Make ready 1 Cold Salted butter cut into 1cm cubes
- Make ready 1 salt and pepper
- Take 100 grams Salted Butter
- Make ready 100 grams plain flour
- Take 1 liter full fat cold milk
- Prepare 50 grams freshly grated parmesan cheese
- Get 1/4 Freshly grated nutmeg
- Prepare 10 Basil leaves
- Make ready 3 tbsp olive oil
Instructions to make The two cheeses lasagna:
- Heat the olive oil in a large saucepan over a medium heat and cook the onion,carrot and celery for five minutes. Add the minced beef and continue to cook for a further five minutes, stirring continuously, until coloured all over .Season with salt and pepper and continue to cook for five minutes stirring occasionally.
- Pour in the ,stir well and continue to cook for 5 minutes until the has evaporated. Add the chopped tomatoes, the tomato puree, the courgettes and the basil, lower the heat and continue to cook for one hour uncovered until you get a beautiful rich sauce. Stir occasionally. After about 30 minutes taste for seasoning.
- Meanwhile preheat the oven to 180C/350f/gas mark 4 and make the bechamel sauce. Melt the butter in a large saucepan over a medium heat stir in the flour and cook for 1 minute. Gradually whisk in the cold milk ,reduce the heat and cook for 10 minutes whisking constantly. Once thickened stir in half of the parmesan cheese with the nutmeg. Season and set aside to cool slightly.
- Spread a quarter of the bechemel sauce in the base of a deep 2.2 litre oven proof dish. Cover with 3 lasagna sheets , cutting them if necessary to fit the dish. Spread with half the meat sauce then top with a third of the remaining bechemel sauce. Cover with 3 sheets of lasagna and with the remaining meat sauce. Spread over half of the remaining bechemel sauce then add a final layer of lasagna sheets and gently spread the rest of the bechemel sauce on top ensuring the lasagna sheets are completely covered.
- Sprinkle with the remaining parmesan and scatter over the cubed butter. Grind some black pepper over the whole lasagna
- Cook on the lowest shelf of the oven for 30 minutes then place the dish on the middle shelf ,raise the oven temperature to 200C gas mark 6 and continue to cook for a further 15 minutes until golden and crispy all over
So that is going to wrap this up for this distinctive dish the two cheeses lasagna recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
