Recipe: Perfect The two cheeses lasagna

The two cheeses lasagna. Browse Our Official Site For Easy Lasagna Recipes. 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. Drain and chill in cold water, then drain again.

This Four Cheese Lasagna is a whole new beast! It is a cheese lover dreams come true! Layers of tender pasta, creamy sauce and not one, not two, but FOUR different cheeses. You can cook The two cheeses lasagna using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The two cheeses lasagna

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

And it is much easier (and quicker) to make than my meat lasagna. If this doesn't curb your cheese cravings, I doubt anything will! Butternut Squash Lasagna with Blue Cheese and Mozzarella. This recipe takes butternut squash from side dish to main course with just a few tweaks to a traditional lasagna recipe featuring blue cheese.

The two cheeses lasagna step by step

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.
7. .

Create two cheese sauces—one with ricotta and one with blue cheese, and roast butternut squash with an onion until tender. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Drain noodles, and rinse with cold water. Cover cottage cheese with a layer of mozzarella cheese.