Mauritian Style Lasagna
Food Recipe
Ingredients
1 kg lean mince beef
2 x 400 grams cans of crushed tomatoes
1 cup (250 ml) tomato paste
250 grams shredded mozzarella cheese
250 grams grated parmesan cheese
250 ml of dry sherry
1/2 cup finely chopped onions
1 teaspoon fennel seeds
2 tablespoons coarsely chopped basil leaves
4 tablespoons finely chopped parsley
2 tablespoons honey or raw sugar
600 grams smooth ricotta cheese
1/2 teaspoon nutmeg
2 eggs
1 tablespoon crushed garlic
hot water as required
salt and pepper to taste
500 grams dried instant lasagna sheets
optional: 2 tablespoons crushed red chillies or to taste.
Method
In a heavy based saucepan, large enough to contain the mince beef and sauce, add three tablespoons of vegetable oil. Allow to heat up over medium to high setting. Add the chopped onions and the crushed garlic.
Allow the finely chopped onions to become transparent, then add the mince beef. Stir the finely crushed garlic and finely chopped onions with the minced beef until well mixed. Allow the minced beef to brown and stir at intervals to prevent from burning, especially at the bottom of the pan surface. If the minced beef releases a lot of fat or liquid, you can skim it off.
Place the lasagna sheets in hot water to soften in a flat baking tray. Stagger the way you placed the sheets on top of each other to make them easy to remove later.
Add the crushed tomatoes, tomato paste and one cup of hot water to the cooked minced beef. Mix well until the crushed tomatoes and tomato paste is well distributed within the minced beef. Allow to simmer for two minutes.
Add the sugar or honey, chopped basil and half the parsley leaves, dry sherry, fennel seeds, salt and pepper to taste. Optional: you can also add finely crushed or chopped red chillies to taste.
Mix well the ingredients with the minced beef and tomato mixture. Cover and allow to simmer for one hour over medium to low heat. Stir at intervals to make sure that the minced beef or sauce does not stick to the pan or burn. Adjust the sauce with little quantities of hot water if necessary to maintain consistency if the mixture dries up. When the sauce is well blended with the tomato sauce well cooked, remove from heat.
Meanwhile, place the ricotta cheese in a large bowl, add 2 eggs, half teaspoon grated nutmeg and the remaining finely chopped parsley leaves. Mix well together with a large spoon until uniformly blended. Put aside.
In a 25cm by 35cm baking pan or similar, spread a layer of meat sauce at the bottom. Use not more than a third of the meat sauce. Remove lasagna sheets from water one by one, allow the water to drip off and place one layer on top of the meat sauce. Spread a little less than half the ricotta cheese mixture over the lasagna layer. Spread a little less than half of the mozzarella cheese uniformly over the ricotta layer. Sprinkle with half the parmesan cheese.
Spread half of the remaining meat sauce over the cheese layer. Place another layer of lasagna sheets. Spread the remaining ricotta cheese mixture over the lasagna sheets. Spread the remaining mozzarella and parmesan cheeses as before, except save some (about a third) of the mozzarella and parmesan cheeses for use later.
Spread the remaining meat sauce over the cheese layer. Finish off by sprinkling the mozzarella cheese over the meat sauce, followed by the parmesan cheese
Cover with aluminium foil and place in oven preheated at 180 degrees Centigrade. Allow to bake for 25 minutes.
Remove aluminium cover and bake uncovered for 30 minutes. If the top layer of cheese does not attain a golden brown colour, place under grill but watch closely and remove when a golden brown colour is attained. Be careful not to burn the cheese.
Allow the lasagna to settle down for 5 to 10 minutes. Cut into portions with a sharp knife in the tray. Carefully remove with a flat spatulla.
Enjoy with a green salad, seasoned with vinegar, finely chopped onions, salt and pepper to taste.
Source
Madeleine's recipe : Mauritian Style Lasagna
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