How to Prepare Any-night-of-the-week Lasagne with “Lockdown” Veg #mycookbook

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Walk up the stairs. Instead of picking the elevator, climb the stairs to your floor. This isn't as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a superb way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? So many people choose the elevator over climbing even a single flight of stairs. That just one flight of stairs—when taken a several times a day—can be just the additional boost that your system needs.

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We hope you got insight from reading it, now let's go back to lasagne with “lockdown” veg #mycookbook recipe. To cook lasagne with “lockdown” veg #mycookbook you only need 19 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Lasagne with “Lockdown” Veg #mycookbook:

1. Take 500 g of good quality beef mince.
2. Use 1 pack of fresh egg Lasagne sheets.
3. Provide 1 box of Pasatta.
4. Take 3 tins of chopped tomatoes.
5. You need 3 of red or brown onions.
6. You need 2/3 of Bay leaf.
7. Prepare to taste of Chopped fresh or dried Rosemary.
8. Prepare to taste of Chopped fresh or dried Oregano.
9. Prepare 1 of good quality Beef cube.
10. Use 3 tbsp of Tomato paste.
11. Take to taste of Garlic, crushed.
12. Prepare of Rapeseed Oil.
13. Prepare of Salt and Pepper.
14. Use A few of Handfuls of Spinach and Chard,washed and torn roughly.
15. Get 50 g of Butter.
16. You need 50 g of Plain Flour.
17. You need 500 ml of Milk.
18. Provide of Nutmeg.
19. Prepare of Grated Cheddar and Parmesan, or any cheese combo you like.

Steps to make Lasagne with “Lockdown” Veg #mycookbook:

1. In a large saucepan sauté onion in oil until soft, add garlic and all the herbs, cook gently. Add tomatoes, Pasatta and Tomato paste. Cook on a low heat for 30 mins..
2. Heat oil in a chefs pan and cook the mince, breaking it up and browning well. Season..
3. Add the tomatoes sauce to the mince and cook for 20 to 30 mins..
4. Make the Bechemel sauce. Melt butter, add flour, cook gently, season and add plenty of grated nutmeg, add the milk and whisk briskly. Heat over a low heat, whisking frequently to ensure a smooth sauce, until thickened..
5. Layer the ingredients. Start with a layer of veg leaves, then meat sauce, pasta sheets and then continue layering, finishing with a layer of pasta..
6. Pour over the Bechemel sauce, top with grated cheese and pop into the oven at 180 until golden brown and bubbling..

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