3 CHEESE
INGREDIENTS
Meat Sauce:
1 Kg Beef Mince
100 g Sharwoods Madras Curry or any Curry Past you like.
Curries used Here.
Cheese Sauce:
1 Lg Container Cottage Cheese 500g
1 Lg Container Ricotta Cheese 500g
1 Egg
1 Tsp dried Parsley or 2 Tsp of fresh Parsley
1 Cups Mozzarella Cheese shredded
Lasagna
3 Mozzarella Cheese shredded
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::
2) How to Make Meat Sauce:
Brown mince in large frypan or pot.
If needed simmer to reduce liquid. Use some of the liquid to rinse
curry jar. Use the liquid to add back in if needed.
Then add Madras Curry
3) How to Make Cheese Sauce:
In a large mixing bowl, combine 500 g Cottage Cheese, 500 g Ricotta,
1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.
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 over the meat sauce.
4 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
5 Spoon on and spread the top with ½ of the cheese sauce.
Repeat until you have 3 layers of noodles:
6 Place Lasagna over the meat sauce and cheese sauce.
7 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
8 Spoon on and spread the top with ½ of the cheese sauce.
Repeat again
9 Place Lasagna over the meat sauce and cheese sauce.
10 Spread on ⅓ of the meat sauce and sprinkle with 1 cup Mozarella Cheese.
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.
