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Before you jump to Finger Licking Non-Veg Lasagna recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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We hope you got benefit from reading it, now let’s go back to finger licking non-veg lasagna recipe. To cook finger licking non-veg lasagna you need 15 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Finger Licking Non-Veg Lasagna:
- Take 500 grams mince meat of your choice
- Provide 1 cup chopped onion
- You need 2 cloves garlic, crushed
- Get 4 medium sized tomatoes, diced
- Get 225 grams tomato sauce
- Provide 170 grams tomato paste
- Get 2 teaspoons dried basil
- Provide 1 teaspoon dried Italian seasoning or oregano
- Use 1 teaspoon fennel seed
- Provide 6 dry lasagna noodles
- Use 1 beaten egg
- Prepare 2 cups cottage cheese
- Get 1/4 cup Parmesan cheese
- You need 3 Tablespoons fresh parsley
- Get 100 grams shredded mozzarella cheese
Steps to make Finger Licking Non-Veg Lasagna:
- Turn the oven to 190 degrees. Dice the onions and tomatoes. Crush or finely dice the garlic.
- Add onion and garlic to the mince meat. Cook until done. If you like a drier lasagna cook until there is no liquid. If you like juicy lasagna like us don't drain.
- In a grinder, grinding pot or crucible, mix the basil, Italian seasoning and fennel seed. Grind or crush to release the flavors.
- Add the diced tomatoes, tomato sauce, and tomato paste to the meat mixture…
- Add the crushed herbs, salt and pepper to taste. Cook until the sauce boils and then cover and simmer for 15 minutes. This gives us enough time to cook the noodles. (The power went out as I was making this so the pictures are not as bright. Cooking by candlelight has its charm….but not in this Mombasa heat ;) )
- I bought Lasagna noodles. Cook the Lasagna noodles as per box directions. Add some oil to the water so they don't stick. Don't forget to add salt. Nothing as tasteless as unsalted noodles! Don't over cook these as they will be baked too. I usually pat them dry after draining the water. I used 6 noodles. 3 for the bottom layer and three for the next.
- Beat the egg, and combine with the cottage cheese.
- Snipe or chop the fresh parsley, add to the mixture and add the grated Parmesan cheese. Mix well.
- Place the lasagna noodles as a layer on the bottom of your baking dish. Use half the cottage cheese mixture and spread on the lasagna layer. Followed by half the meat mixture.
- Repeat the layers of lasagna, cottage cheese and meat mixture. Grate some mozzarella cheese to cover the top. Bake at 180 degrees for 45 minutes! *This recipe can be frozen or stored in the fridge at this point (before baking) to use at a later date.
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