Simple Way to Make Quick The two cheeses lasagna

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, the two cheeses lasagna. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

The two cheeses lasagna is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. The two cheeses lasagna is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Get 60 grams chedder cheese
2. Take 1 large carrot chopped into 1cm cubes
3. Take 1 onion, chopped finely
4. Get 1 Celery stalk finely chopped
5. Make ready 500 grams minced beef
6. Get 1 Glass Italian dry red wine
7. Take 400 grams Tinned Chopped Tomatoes
8. Prepare 1 tbsp Tomato puree
9. Take 1 courgette chopped into 1cm cubes
10. Prepare 9 Sheets fresh lasagne each about 10x18cm
11. Take 1 Cold Salted butter cut into 1cm cubes
12. Make ready 1 salt and pepper
13. Take 100 grams Salted Butter
14. Prepare 100 grams plain flour
15. Prepare 1 liter full fat cold milk
16. Get 50 grams freshly grated parmesan cheese
17. Make ready 1/4 Freshly grated nutmeg
18. Make ready 10 Basil leaves
19. Make ready 3 tbsp olive oil

Steps to make The two cheeses lasagna:

1. 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.
2. Pour in the wine ,stir well and continue to cook for 5 minutes until the wine 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.
3. 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.
4. 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.
5. Sprinkle with the remaining parmesan and scatter over the cubed butter. Grind some black pepper over the whole lasagna
6. 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’s going to wrap this up with this special food the two cheeses lasagna recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!