Nazley’s Mince and Mushroom Lasagne

TRH Nazley's Mince and mushroom Lasagne

Winter comfort food.
Step 1:
1 large sliced onion
8 large sliced  button mushrooms
1 Tablespoon butter
Salt to taste
In a pan heat the butter and add the onions.
Allow to saute till soft.
Lastly add the mushrooms and salt. Cook till tender.
Do not over cook.

Step 2:
3/4 packet of pasta.
Or 2 boxes lasagna sheets. I used Pasta.
Boil in water and salt.
Once cooked strain and allow to cool.

Step 3:
Ingredients:
1/2 kg mutton mince (Wash until clean). Strain.
Salt to taste.
1 large onion chopped.
2 large tomatoes grated.
2 Tablespoon garam masala.
1/4 teaspoon turmeric.
1 teaspoon barsahp.
1 teaspoon jeera masala.
1 teaspoon khokney masala.
1 large green pepper sliced.
1/4 cup chopped coriander.
1/2 cup mrs balls chutney.

Method:
Braise onion till soft. Add the tomato and allow to cook till light in colour.
Add all the dry masala. And the mince.
Mix well and cover with a lid. Cook till done.
Do not add water.
Once 3/4 way done add the peppers and coriander. Mix well.
Remove from heat. Mix in the mrs balls chutney.

Step 4:
White sauce:
Milk, flour, butter, salt and pepper and coriander (make the amount as you want as we all have different preferences).

Step 5:
In a dish layer as follows:
Pasta, grated cheese, white sauce, mushroom mix, cheese, mince mix, pasta, white sauce, cheese and oregano.
Bake at 180’C until cheese is melted.

Prepared, tried and tested by: Nazley Ally

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2 thoughts on “Nazley’s Mince and Mushroom Lasagne

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