INGREDIENTS
- 500g mince (choose your favourite meat, if you want to be super lean perhaps look at chicken or turkey mince)
- 4 Garlic cloves
- 1 Tin of diced or crushed tomatoes
- 1 Jar or tomato puree
- 1 Heaped tablespoon of tomato paste
- 10 Eggs
- Half a cup of milk
- 1 Handful of fresh basil
- 1 Onion
- Olive oil
NAUGHTY STUFF
- Cheese to taste
- Béchamel sauce (we are not even going to tell you how to make it as we do not condone it, granted I added the sauce as it was a Friday night and my wife was giving me the evil eye)
UTENSILS
- Large mixing bowl
- Medium pot
- Large non-stick fry pan
- A round spring form cake tin
- All of the other usual stuff
METHOD
Lasagna
- In a large mixing bowl, whisk the eggs and milk together until fully combined.
- Add approximately 2.5 eggs worth to a non-stick frypan and make epic omelettes. you will need 4 omelettes for this recipe (it is a good idea to make these in advance and put them in the fridge to cool, this way they will stay nice and firm).
The Sauce
- Fry the onions until opaque then add the mince, cook until brown, at this point I like to add the garlic and season to taste.
- Now you need to add the tomato paste and cook through for a few minutes, this stage is important as you do not want raw tomato paste, no one deserves that.
- Add the can of tomatoes and reduce slightly then add the puree.
- Reduce the mix way down - you are looking for a thick consistency. I like to add the seasoning and basil towards the end.
Putting it Together
- In your cake tin, start with a layer of egg.
- Add 1/4 of the meat sauce per layer, repeat this process until you have 4 layers of egg.
- If you are naughty, you may add cheese to taste and finish with the un-condoned béchamel sauce.
- Bake for approximately 20 minutes on 180° c or until you see browning on the top.
Enjoy