Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, finger licking non-veg lasagna. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Finger Licking Non-Veg Lasagna is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Finger Licking Non-Veg Lasagna is something that I have loved my whole life.
Milan is a very tiny joint in Sadashivpeth. It has a limited non thali menu. This place had one of the best mutton thalis I have had, for the lowest price possible!
To get started with this recipe, we must first prepare a few components. You can have finger licking non-veg lasagna using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Finger Licking Non-Veg Lasagna:
- Get 500 grams mince meat of your choice
- Make ready 1 cup chopped onion
- Get 2 cloves garlic, crushed
- Take 4 medium sized tomatoes, diced
- Prepare 225 grams tomato sauce
- Prepare 170 grams tomato paste
- Get 2 teaspoons dried basil
- Get 1 teaspoon dried Italian seasoning or oregano
- Take 1 teaspoon fennel seed
- Prepare 6 dry lasagna noodles
- Get 1 beaten egg
- Take 2 cups cottage cheese
- Make ready 1/4 cup Parmesan cheese
- Take 3 Tablespoons fresh parsley
- Prepare 100 grams shredded mozzarella cheese
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Steps to make Finger Licking Non-Veg Lasagna:
- Turn the oven to 190 degrees. Dice the onions and tomatoes. Crush or finely dice the garlic.
- 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.
- In a grinder, grinding pot or crucible, mix the basil, Italian seasoning and fennel seed. Grind or crush to release the flavors.
- Add the diced tomatoes, tomato sauce, and tomato paste to the meat mixture…
- 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 ;) )
- 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.
- Beat the egg, and combine with the cottage cheese.
- Snipe or chop the fresh parsley, add to the mixture and add the grated Parmesan cheese. Mix well.
- 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.
- 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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So that’s going to wrap it up for this exceptional food finger licking non-veg lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
