Lasagna is the embodiment of comfort food. Its hearty, filling stick to your ribs kind of food that is quintessentially Italian. Its also a great family dish because you can make a large dish of this and every one can get a huge helping. There are so many versions of lasagna these days - traditional versions with minced beef and simple tomato sauce to gourmet versions with mince and sausage and bacon with several types of cheese.
I love to put a spin on traditional lasagna recipes simply because ..well its Uzo's Food Labs after all. Unexpected big flavors is what I do. I also use the opportunity to add as many vegetables as possible to ensure my picky hubby gets his share of healthy stuff without having me stand over him with a wooden spoon.
For this version, I added a bit of Nigerian flavor by seasoning the mince with some suya spice. You will need:
- 500g mixed minced meat - I like to use minced beef and chicken. Feel free any kind that you prefer
- 1 large red onion - diced
- 3 cloves of crushed garlic
- Half a red bell pepper - diced
- Half a green bell pepper - diced
- Half a yellow bell pepper - diced
- 1 small marrow - peeled, seeds removed and diced
- Suya spice to taste - start with 1 tablespoon
- 1 chicken stock cube
- Salt and black pepper to taste
- Lasagna sheets
- Tomato sauce - you can use a good quality brand of your choice
- White sauce - you can use a good quality brand of your choice
- Mozzarella cheese - cut into small cubes. Since my son loves lasagna but is not a fan of very strong cheese, mozzarella works for me. However, you can use a combination of cheeses of that you like
|In a large sauce pan, add the minced meat mix and cook for about 5 minutes . Add the onions, garlic, vegetables and spices and stir to combine. Cook until minced meat and vegetables are cooked through. Taste and adjust all seasonings if necessary|
|Add the tomato sauce to the mince and vegetable mixture and stir to combine. Cook for about 5 minutes and taste and adjust seasonings if necessary|
|In a rectangular oven safe dish, spoon some of the tomato/mince mix onto the bottom of the dish. place enough of the lasagna sheets to fit the dish|
|Spoon the tomato/mince/vegetable mixture over the sheets, add a layer of the white sauce and repeat the process until dish is full|
|Top the final layer with the cubed cheese and bake in a preheated oven at 300 degrees for about 25 minutes (check the packet of the Lasagna sheets for manufacturers suggested cooking time)|
|Let lasagna rest for about 10 minutes before cutting and serving to give the cheese a chance to cool down. Scalding cheese is not sexy|
I usually serve a salad with lasagna which also helps to cut the richness of the meal. A perfect meal for a large family and leftovers are good for lunch boxes too.