The two cheeses lasagna
The two cheeses lasagna

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, the two cheeses lasagna. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

The recipe itself I got from the Gino De campo cookbook but is doing it slightly different as we are having a bit of both cheeses in the lasagna so chedder then on top will add the parmesan my father said why not have one side chedder and one side parmesan cheese lol so thought will have a go at it. The recipe itself I got from the Gino De campo cookbook but is doing it slightly different as we are having a bit of both cheeses in the lasagna so chedder then on top will add the parmesan my father said why not have one side chedder and one side parmesan cheese lol so thought will have a go at it Adrienne Mitchell. A simple Lasagna recipe and made with two of the cheese that I made lately. This Lasagna for Two Recipe is a classic lasagna but made for two people in a loaf pan.

The two cheeses lasagna is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. The two cheeses lasagna is something that I have loved my whole life. They are nice and they look wonderful.

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

We wanted layers and layers of cheese and bolognese and carbs. Royalty Free Music Fur Elise (Bagatelle in a Minor) Audiomagic Royalty Free. The two cheeses lasagna The recipe itself I got from the Gino De campo cookbook but is doing it slightly different as we are having a bit of both cheeses in the lasagna so chedder then on top will add the parmesan my father said why not have one side chedder and one side parmesan cheese lol so thought will have a go at it. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano.

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

The two cheeses lasagna The recipe itself I got from the Gino De campo cookbook but is doing it slightly different as we are having a bit of both cheeses in the lasagna so chedder then on top will add the parmesan my father said why not have one side chedder and one side parmesan cheese lol so thought will have a go at it. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano. Posted in Eggplant, Italian, Lasagna, Vegetarian, Zucchini by Em. That's one thing I love about a big dish like lasagna. Especially on a week where you are busy, and don't.

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