Friday, March 4, 2016


Ingredients :

Lasange 250 grams
Red Chilli 1 tbsp
Chilli Sauce 3 tbsp
Oregano Powder 1 tbsp
Thyme Powder 1 tbsp
Cooking Oil 1/2 cup

Ingredients for minecemeat:

Minecemeat 1 kg
Salt as per taste
Ginger Garlic Psate 3 tbsp
Onions 2 medium
Black Pepper 1 tbsp
Tomatoe Paste 3 cups
Cooking Oil 1/2 cup

Ingredients for white Sauce:

Butter 2 tbsp
Plain Flour 2 tbsp
Milk 2 cups
Cheddar Cheese 300 grams
Salt as per taste

Boil lasagne strips in salad water. Strain when tender and refresh under cold water. To make the minecemeat,cook all the ingredients with minecemeat until the water in the minecemeat dries and oil separates. To make the white Sauce,melt butter in a pot and add flour. Stir with a wooden spoon for 3-4 mniutes.When fragrant, add milk a little at a time,stirring continously to avoid lumps. Remove from heat when thick. Add salt and cheese. Mix well. Apply a little Cooking Oil on a baking dish and put a layer of lasagne strips. Spread some minecemeat and white sauce and sprinkle red chilli, chilli sauce, oregano and thyme powder. Sprinkle 2-3 tablespoons of Cooking Oil on top. Repeat the above process twice. Preheat an oven on 200c for 20 minutes. Bake the lasagne dish for 20-25 minutes,or until golden brown on top. Cut the lasagne into square pieces and serve hot.

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