Directions
This is like making Lasagne using dry pasta sheets, but using fresh ones gives an even better taste. Lasagne is one of my favourite pasta dishes, so I enjoyed making this and of course, eating it too!
- Heat the olive oil in a pot
- Add the onion, garlic and ginger. Leave them to cook until there's a visible colour change
- Add the minced meat, and continue to heat over medium heat, until the meat has dried and cooked
- Add the salt, black pepper, cinnamon, garam masala, paprika and chilli powder and mix well
- Add the mushrooms and bell pepper, mixing well into the mixture before adding the tomato puree. Continue to stir accordingly
- Add the chopped tomato, sweetcorn, oregano, mint, basil, mixed herbs, chicken stock cube and pomegranate sauce. Mix well and leave on the heat to boil for at least 10 mins
- Add the cream cheese with the fresh basil leaves. Leave for a few minutes
- Using a deep oven dish, add a little of the tomato sauce to the base of the dish, then add a layer of the lasagna sheets. Follow on by adding a layer of tomato sauce, adding some mozarella and cheddar cheese before adding the next layer of lasagna sheets
- Repeat until the final layer, whereby you end it with tomato sauce and more cheese. Add basil leaves as a design on top if you wish
- Place into a hot oven at 210 degrees Celsius for 15-20 mins, or until the top layer has browned
Alternatively, you can add white sauce, but this is lovely and easy as it is! So delicious mashAllah, enjoy! :)
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