Easiest Way to Prepare Delicious Finger Licking Non-Veg Lasagna

Finger Licking Non-Veg Lasagna. Lasagna, or lasagne is a absolute favorite of many Indians. Thin sheets of pasta layered with red sauce, white sauce, vegetables and cheese, this has got it. Pls send me your mailid so that i can send you ecopy of Indian Non-Veg recipies.

They have a mouth watering menu and the food is yummylicious. One should never miss Biryani @kamatchi especially prawn biryani and boneless mutton chukka. A local had suggested to give this restaurant a try. You can have Finger Licking Non-Veg Lasagna using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Finger Licking Non-Veg Lasagna

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

Full list of synonyms for Finger-licking is here. If you know synonyms for Finger-licking, then you can share it or put your rating in listed similar words. See more ideas about Food, Recipes, Favorite recipes. Lasagna Cups are filled to the max with delicious sauce and ooey, gooey cheese!

Finger Licking Non-Veg Lasagna instructions

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..

They taste just like lasagna and they're fun to eat! I have to tell you guys, I had a lot of. She plans to make her signature dish- vegetable lasagna. It's not the creamy white sauce kind, it's a red sauce with lots of veggies. One non-veg thing I'm considering is a dish of meatballs in marinara.

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