Spicy Mince Lasagna

Start off by making the meat sauce. Peel and finely chop the onion.

To a pot on medium heat, add in olive oil and the chopped onions.

Mix and sauté until the onions are translucent.

Add cumin (jeera) powder, coriander (dhania) powder, cayenne pepper, chilli flakes, fine black pepper, chilli powder and ginger and garlic paste.

Mix and sauté for 30 seconds.

Next, add in the mince and salt to taste. I used Woolworths beef mince.

Cut around the lid or cutter to form a circle.

Cover and cook for 10 minutes or until the mince has browned.

Once the mince has browned, add in dried parsley, dried thyme, dried oregano and fresh mint leaves.

Add tomato paste and any hot sauce of your choice.

For the hot sauce, I used Veri Peri.

Mix together until combined.

Next, add in the pasta sauce. I’m using Ina Paarman’s beef bolognaise pasta sauce.

Mix until combined.

Add 1 cup of water.

Cover and cook for 20 minutes until it becomes saucy.

The meat sauce is now ready. Turn off the heat and set this aside.

Next, we are going to blanche the lasagna sheets. I am using Fatti’s and Moni’s Bellissimo Lasagna sheets.

Bring a pot of water to boil with salt to taste and a tablespoon of olive oil.

Add about 7-8 lasagna sheets at a time to the boiling water and be sure to keep moving the sheets around so that it doesn’t stick.

Allow them to boil for 5 minutes.

Place the blanched lasagna sheets onto a silicone mat or parchment paper to prevent them from sticking.

You can pile them over in another layer with some parchment paper.

Now it’s time to work on the bechamel sauce. You may use butter or margarine for this.

Add the butter or margarine to a pan on medium heat and allow it to melt.

Once melted, add in the flour.

Mix well until the flour has been absorbed, and the mixture begins to foam.

Increase heat to medium-high and slowly mix in 1 cup of milk until thickened by the roux.

Another cup of milk going in.

Pour in the final cup of milk.

Once the sauce is silky, add in parmesan cheese and salt to taste.

Mix until combined.

The sauce is ready when it easily pulls back from the spoon.

At this point, preheat your oven to 180° Celsius and grate the cheeses of your choice. I have used mild gouda and mozzarella.

Bring out a 27-centimetre square oven-safe casserole or baking tray. I have used the Guzzini casserole. Take note – I prefer my lasagna very saucy, so my layers were filled according to my preference. You may use a wider casserole for a less saucy lasagne.

Add a layer of the meat sauce to the bottom of the casserole.

Place a layer of the lasagna sheets over the mince.

Spoon over another layer of meat sauce.

Add a layer of bechamel sauce.

Sprinkle some grated cheese.

Add a layer of lasagna sheets.

Another layer of meat sauce.

Another layer of bechamel sauce.

More grated cheese.

A final layer of lasagna sheets.

A thin and final layer of the meat sauce. This is going to shine through when it bakes in the oven.

And finally, a heavy topping of cheese.

Cover with foil and bake for 35 minutes at 180° Celsius in the preheated oven.

After 35 minutes, remove the foil.

Place it back into the oven for a further 10-15 minutes at 200° Celsius on grill until golden and bubbly.

Garnish with freshly chopped coriander or parsley.

Allow this to rest for about 15-20 minutes before slicing or else the filling is just going to ooze everywhere,

I was impatient so it was a bit sloppy but I ain’t complaining!

Once this Spicy Mince Lasagna is cooled down, you will be able to see the layers much better (this was a day after it was in the refrigerator).