Simple Way to Make Ultimate Finger Licking Non-Veg Lasagna

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Finger Licking Non-Veg Lasagna. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Finger Licking Non-Veg Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Finger Licking Non-Veg Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Finger Licking Non-Veg Lasagna is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Finger Licking Non-Veg Lasagna estimated approx 30 mins prep plus 30 minutes bake.

To get started with this recipe, we must first prepare a few ingredients. You can have Finger Licking Non-Veg Lasagna using 15 ingredients and 10 steps. Here is how you cook that.

Are you craving some Italian food? Why not Lasagna! It had been a while since we had lasagna so we thoroughly enjoyed this one!

Ingredients and spices that need to be Prepare to make Finger Licking Non-Veg Lasagna:

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

Instructions to make 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.

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So that's going to wrap it up with this special food Recipe of Quick Finger Licking Non-Veg Lasagna. Thanks so much for reading. I am sure that you can make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!