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:
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.

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


2 thoughts on “Nazley’s Mince and Mushroom Lasagne

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