Wednesday, July 20, 2011

Meat Lasagna


6 pasta sheets
1 small brinjal
3 tbsp butter
1/2 cup grated cheddar/mozarella cheese
Salt to taste

For the meat mix:
250 gram minced mutton
3 medium tomatoes
2 tsp tomato ketchup
1 finely chopped onion
3 tbsp olive oil
1 tsp sugar
chopped parsley leaves
salt and chilly flakes to taste

For the white sauce:
1 tbsp butter
1 tbsp flour
1 cup milk
salt and pepper to taste


Place the pasta sheets individually in boiling water and simmer till soft. Heat 2 tbsp butter and add the brinjal in the pan. Sprinkle salt and fry till half-cooked. For the white sauce, mix molten butter and flour and mix well so that no lump are formed. Place it on the flame and add the milk. Stir continuously and add salt and pepper to taste. Cook till it comes to a boil.
For the meat mix, heat olive oil and the the chopped onion to it. Fry till it becomes translucent. Add the minced meat and cook for a while. Pour the tomato puree made out of the three tomatoes. Add salt, chilly flakes, sugar and tomato ketchup. Cook for 20 minutes. Add parsley leaves in the end.
Preheat the oven for ten minutes. Grease the baking dish with olive oil. Place 2 pasta sheets at the base of dish. Cover partially with meat mix, brinjal, white sauce and at last with cheese. Repeat the process twice and place it in the oven. Bake for 20-25 minutes.
Serve hot.

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