INGREDIENTS
1 Kg Turkey Meat
1 Large Onion
400 ml Cream
5 Cloves Garlic (1 Tsp Garlic Powder)
250 g Cream Cheese
2 Tbsp Powdered Broth
½ Cup Milk {More If Necessary}
50 g Parmesan Cheese
Oil For Frying
3 Tbsp Flour To Set
Salt
Pepper
Lasagna
3 Cups Cheddar Cheese (Grated)
3 Cups Mozarella Cheese (Grated)
3 – ½ Cups Parmesan Cheese (Grated)
Soak Lasagna Sheets to soften.
1) Put Lasagna sheets into a dish and cover with hot tap water for up to 1/2 hour to soften.
NOTE
If using fresh pasta there is no need to soften or cook pasta first::
Parmesan Cheese is my add in.
THE SAUCE:
METHOD
1 First, fry the minced meat together with the onions in a little oil.
2 Then add the cream, parmesan and the processed cheese and simmer over a medium flame, stirring constantly, until the cheese has completely dissolved.
3 Add the milk.
4 Now press in the garlic cloves (to taste) with the garlic press, crumble in the stock cubes, flour and bring everything to a boil. Season to taste and, if necessary, season with a little salt and pepper.
5 Now the whole thing is tied with flour according to old tradition.
6 At the same time, prepare the spaghetti as usual.
7 Arrange the spaghetti on plates, pour the sauce over them and serve.
How to Make Lasagna:
1 Preheat oven to 200˚C.
2 Spread 1/2 cup meat sauce in the bottom of a deep 225mm x 325mm casserole dish.
3 Place Lasagna Sheets over the meat sauce.
4 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
5 Sprinkle with 1 cup Cheddar Cheese.
6 Sprinkle with ½ cup Parmesan.
Repeat until you have 3 layers of noodles:
7 Place Lasagna over the meat sauce and cheese.
8 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
9 Sprinkle with 1 cup Cheddar Cheese.
10 Sprinkle with ½ cup Parmesan.
Repeat again
11 Place Lasagna over the meat sauce and cheese sauce.
12 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
13 Sprinkle with 1 cup Cheddar Cheese.
14 Sprinkle with ½ cup Parmesan.
Poke 9-12 toothpicks over the surface of your lasagna
(to keep the foil from sticking to the cheese). Cover with foil and bake at 190 – 200℃ for 45 minutes.
Remove foil and broil for 3 to 5 minutes, or until cheese turns golden.
Let lasagna rest up to 30 min before slicing.
