Recipe Credit By Farzana Kumandan @sprinklesandspicect
- 2 tablespoons butter
- 1 onion (sliced)
- 1 tablespoon garlic and ginger
- Half green or red pepper cubed.
- 1 punnet mushrooms (sliced)
- 1 grated carrot
- 2 finger size stick celery
- 800g – 1kg lean beef mince
- 1 tsp black pepper
- 1 tsp Chicken spice
- 1 tsp tandoori spice
- 3 tablespoons Mrs balls chutney
- 1 sachet tomato paste
- 2 large tomatoes (grated)
- 1 cup water
- Salt to taste
On a stove top over a medium to low heat, melt your butter, add your milk and bring to a slow boil. (you can heat your milk in the microwave to speed up the process too) In a cup mix your cornflour and water and add it to your milk. Stir well until your white sauce has thickened. Season with salt and pepper
*To layer your Lasagna*
In a large sized, deep rectangle dish, or black oven tray, start by adding a layer of white sauce. Pack your raw lasagna sheets, next to each other covering the bottom base of the dish. Top your sheets with mince, cover your mince with a layer of sheets and top your sheets with white sauce.
Repeat the process, with mince, sheets and white sauce, ending your last layer with sheets and sauce. *Optional you can add a layer of grated mozzarella before adding your layers of white sauce. Cover with grated cheese and a sprinkle of dried parsley or dried mixed herbs and bake on the lower rack of the oven on 180 degrees for 40 minutes. Remove from the oven. For best results, rest your lasagna, so make it beforehand.
This results in a saucy but firm lasagna… (I always make and bake it in the morning to serve for supper… Lasagna tastes the best when it rests or even the next day) To heat your lasagna, preheat your oven on 200 degrees for 15 minutes. Turn down your heat to 170 degrees, pop in your dish and warm for 15 minutes.
*Ratio for lasagna sheets -For 500g mince use 1 box of lasagna sheets (or less depending on the size of the dish)
Serve with a side green salad and enjoy!
[Picture: Farzana Kumandan]