Finger Licking Non-Veg Lasagna
Finger Licking Non-Veg Lasagna

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, finger licking non-veg lasagna. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Finger Licking Non-Veg Lasagna is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Finger Licking Non-Veg Lasagna is something that I have loved my whole life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook finger licking non-veg lasagna using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Finger Licking Non-Veg Lasagna:
  1. Take 500 grams mince meat of your choice
  2. Prepare 1 cup chopped onion
  3. Prepare 2 cloves garlic, crushed
  4. Get 4 medium sized tomatoes, diced
  5. Take 225 grams tomato sauce
  6. Prepare 170 grams tomato paste
  7. Get 2 teaspoons dried basil
  8. Take 1 teaspoon dried Italian seasoning or oregano
  9. Prepare 1 teaspoon fennel seed
  10. Make ready 6 dry lasagna noodles
  11. Prepare 1 beaten egg
  12. Make ready 2 cups cottage cheese
  13. Take 1/4 cup Parmesan cheese
  14. Get 3 Tablespoons fresh parsley
  15. Make ready 100 grams shredded mozzarella cheese

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Instructions to make Finger Licking Non-Veg Lasagna:
  1. Turn the oven to 190 degrees. Dice the onions and tomatoes. Crush or finely dice the garlic.
  2. Add onion and garlic to the mince meat. Cook until done. If you like a drier lasagna cook until there is no liquid. If you like juicy lasagna like us don't drain.
  3. In a grinder, grinding pot or crucible, mix the basil, Italian seasoning and fennel seed. Grind or crush to release the flavors.
  4. Add the diced tomatoes, tomato sauce, and tomato paste to the meat mixture…
  5. Add the crushed herbs, salt and pepper to taste. Cook until the sauce boils and then cover and simmer for 15 minutes. This gives us enough time to cook the noodles. (The power went out as I was making this so the pictures are not as bright. Cooking by candlelight has its charm….but not in this Mombasa heat ;) )
  6. I bought Lasagna noodles. Cook the Lasagna noodles as per box directions. Add some oil to the water so they don't stick. Don't forget to add salt. Nothing as tasteless as unsalted noodles! Don't over cook these as they will be baked too. I usually pat them dry after draining the water. I used 6 noodles. 3 for the bottom layer and three for the next.
  7. Beat the egg, and combine with the cottage cheese.
  8. Snipe or chop the fresh parsley, add to the mixture and add the grated Parmesan cheese. Mix well.
  9. Place the lasagna noodles as a layer on the bottom of your baking dish. Use half the cottage cheese mixture and spread on the lasagna layer. Followed by half the meat mixture.
  10. Repeat the layers of lasagna, cottage cheese and meat mixture. Grate some mozzarella cheese to cover the top. Bake at 180 degrees for 45 minutes! *This recipe can be frozen or stored in the fridge at this point (before baking) to use at a later date.

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