Ultimate Make Recipe Finger Licking NonVeg Lasagna Restaurant Style

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15 ingredients, 10 steps, cooking Finger Licking Non-Veg Lasagna

Hi all, at this time you can prepare recipe Finger Licking Non-Veg Lasagna with 15 ingredients and 10 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 10 stages of easy cooking Finger Licking Non-Veg Lasagna.

Ingredients all Finger Licking Non-Veg Lasagna

1. Prepare 500 grams : mince meat of your choice.
2. You need 1 cup : chopped onion.
3. Prepare 2 cloves : garlic, crushed.
4. Prepare 4 : medium sized tomatoes, diced.
5. Prepare 225 grams : tomato sauce.
6. You need 170 grams : tomato paste.
7. It’s 2 teaspoons : dried basil.
8. You need 1 teaspoon : dried Italian seasoning or oregano.
9. You need 1 teaspoon : fennel seed.
10. Prepare 6 : dry lasagna noodles.
11. Prepare 1 : beaten egg.
12. Prepare 2 cups : cottage cheese.
13. Prepare 1/4 cup : Parmesan cheese.
14. Prepare 3 Tablespoons : fresh parsley.
15. You need 100 grams : shredded mozzarella cheese.

If all raw materials Finger Licking Non-Veg Lasagna it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking 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.
    
11. Finish and Enjoy.

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