Easy Lasagne with Meat Sauce and Bechamel

• 1/2 Courgette
• 1 Aubergine (slim Japanese type)
• 250 grams Mixed minced beef and pork
• 1 Chopped onion
• 1 tin Tinned diced tomato
• 2 tbsp Soup stock granules
• 1 Bay leaf
• 40 grams Butter
• 50 grams White flour
• 450 grams Milk
• 2 tbsp Soup stock granules
• 1 Salt and pepper
• 1 Bay leaf
• 4 Lasagne sheets
• 1 Mushrooms (sliced)
• 1 dash Parsley (dried)
• 150 grams Cheese (easy melting type)
• 1 Grated cheese (Parmesan cheese)

1. Make the meat sauce.
2. Fry the mixed minced meat in a pot.
3. Once the meat is cooked through, add the chopped onion and fry until tender.
4. Add the tinned tomato and consomme stock granules into Step 1 and mix well.
5. Add the bay leaf and simmer for about 10 minutes.
6. (Adjust the seasoning with salt and pepper.)
7. Make the white sauce.
8. Put the butter and flour in a separate pot and cook over a low to medium heat.
9. Stir constantly.
10. (Use a wooden spatula to do this.)
11. Add half of the milk to Step 3.
12. (Stir constantly until smooth.)
13. Add the rest of the milk, consomme stock granules and bay leaf.
14. Stir constantly until the sauce thickens.
15. Cut the courgette and aubergine into 5 mm widths.
16. Grease the oven proof dish with butter and line with boiled lasagne.
17. Pile up the dish with the white sauce, the meat sauce, followed by the vegetables, then the white sauce, the cheese, in that order.
18. For the second layer, repeat Step 7 and 8.
19. Finish with the meat sauce, followed by the cheese on top.
20. Top with panko and grated cheese on Step 9.
21. Bake the lasagne in an oven pre-heated to 190 C for 20 minutes.
22. Sprinkle parsley on top and serve.

courgette, aubergine, beef, onion, tomato, granules, bay leaf, butter, white flour, milk, granules, salt, bay leaf, sheets, mushrooms, parsley, cheese, cheese

Taken from cookpad.com/us/recipes/155733-easy-lasagne-with-meat-sauce-and-bechamel (may not work)