Mum’s Masala Lasange with Albert Bartlett Homestyle Chips
Amazing, simple spicy Lasagne for the whole family to enjoy
For the Mince
- Jar of Mum’s Masala of your choice
- 700 grammes of quality lamb mince
- 4 tbsp of olive oil
- 2 celery sticks finely chopped
- 2 carrots finely chopped
For the Lasagne
- 9 lasagna sheets cook per pack
- 375g grated mozzarella cheese
- Handful of Parmesan
For the Béchamel sauce
- 1/2 litre whole milk
- 1 bay leaves
- ¼ onion
- Pinch freshly grated nutmeg
- 25g/1oz butter
- 25g/1oz plain flour
Dish which should be around 300mm x 200mm x 150mm
Optional fresh coriander leaves to Garish
Prep Time 30 mins
Cooking Time 45 mins
Preheat the oven to 180C/350F/Gas 4
Brown off the mince in a large saucepan, add carrots an celery along with the jar of Mum’s Masala simmer for 15 minutes
Season with salt and freshly ground black pepper to taste
To make the bechamel sauce
place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture.
Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
For the Lasagne
Spoon a third of the bechamel sauce into the bottom of a lasagna dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and Parmesan.
Follow with a layer of Mum’s Masala mix. Repeat this step twice until all the ingredients have been used up.
Cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
Garnish with freshly chopped coriander and serve with Garlic Bread or even better with Albert Barrett Homestyle Rooster Chips