LASAGNE...


Last night i tapped into my inner Garfield and made my very first and very successful lasagne. I was amazed at how really simple it was, cheap it isn't though, not with the amount of cheese that goes into it and how much cheese costs over here in Nigeria, but it was delicious and filling.

Lasagne pasta (preferably one that you don't need to cook before using for your lasagne)
1kg Minced beef (or chicken, or turkey, or pork)
450grm Jar White lasagne sauce
Basil
Chopped parsely
250grm Mozarella cheese
250grm White cheddar cheese
200grm Parmesan cheese
2 Tablespoons Worcestershire sauce
2 Tablespoons Tomato puree
Garlic and ginger
Salt and pepper
Chopped spring onions, green & yellow pepper, onions.
Sliced mushrooms and salami
Olive oil

Pour 2 - 3 tablespoons of olive oil and brown minced meat in a pot with salt, cracked black pepper, garlic, ginger, beef seasoning. When it has browned all over, add tomato puree and cover pot for 10 minutes, stirring from time to time to that it doesn't begin to burn and stick to the bottom of the pot. Add chopped onions, spring onions, peppers, parsley and worcerstershire sauce and allow to simmer for 5 minutes.

Allow minced meat to cool then add sliced mushroom and lasagne sauce to it and mix properly.

Grate your cheeses into separate bowls and set aside.

Wash basil and pick leaves off the stem - Basil is a very fragrant and flavourful herb found in a lot of Italian cooking. It is a very fragrant and flavourful herb, high in antioxidants and has been used traditionally to treat cough, diarrhea, warts, worms, constipation, headaches and kidney malfunction.

Lightly grease your casserole dish or baking tray with a little bit of olive oil then start with covering the surface with your minced meat/mushroom/lasagne sauce combo. Place some basil leaves and some salami.

Cover with a layer of cheddar and mozarella...

Add a little bit of salt and some more cracked black pepper then cover with lasagne pasta...

Continue layering, reserving some meat and lasagne sauce for the top. Completely cover your last layer, sprinkle some salt and black pepper, add whatever cheddar and mozarella you have left then blanket everything with your grated parmesan cheese.

The cheddar and mozarella in between the layers will melt and hold your lasagne together but the parmesan on top doesn't melt like the others, it has a sharp taste and browns th give a nice nutty flavour.

Pop in your pre heated oven and bake for 20 - 25 minutes.

Allow to cool for 10 minutes then slice up and serve.

And make someone moan...

;)