Minced Meat Lasagna

Lasagna filled with fabulous fillings and topped with tasty parmigiano cheese, Lasagna is the luscious lady of the pasta world. She can have a variety of delicious fillings and toppings, both vegetarian and meat and can be topped with a wide selection of charming cheeses.

Always soft and juicy on the tongue, a blend of savory meat, sweet tomato, and sharp cheeses, the memories of wonderful lasagna last for far longer than just the moment of eating. There is something basic and essential about preparing the ingredients, constructing the dish and finally taking the masterpiece from the oven the bubbling cheese on top sending its divine aroma wafting around the kitchen.
Many cultures have traditions surrounding the sharing of food, and this is no less so than in Italy where families gather at long tables under vine covered pergolas, and share large bowls of steaming pasta.
The Western world has adopted Lasagna and other pasta dishes, and of course put its own spin on the fillings and presentation of each dish. One thing remains standard though. One must serve Lasagna with a shaker of parmesan cheese, to a family sitting in anticipation, as the dish is taken from the oven and placed in the centre of the table.
Information source is www.inmamaskitchen.com
Minced beef Lasagna

Ingredients for meat:

½ kg beef; minced
2 tablespoon olive oil
½ tablespoon garlic; minced
½ tablespoon ginger; minced
1 ½ teaspoon salt
1 tea spoon black pepper
1 tea spoon red pepper
½ tablespoon cumin powder
½ tablespoon dry coriander powder (optional)
1 onion; sliced
4 tomatoes chopped
1 bunch fresh coriander or parsley
8 leaves fresh basil
Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef & fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries.
Now add onion, tomatoes, fresh coriander & basil, let it cook covered on low heat for 15 min. dry all water of it.

Béchamel (white sauce)

50 gram butter
3 table spoons flour; heaped
3 cups of milk
1 pinch nutmeg; freshly grated
1 tea spoon white or black pepper
1 tea spoon salt
Method
Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until boil & thick, and season with salt pepper & nutmeg.

To assemble



10 to 12 strips of lasagna pasta
100 gram cheddar cheese; shredded
200 gram mozzarella cheese; shredded
50 gram of parmesan cheese; powder
In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked.
Use 9x13 inch Pyrex dish. Spread ½ cup of sauce at the bottom of pan, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread ½ cup of sauce on meat, then ¼ of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella & parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.