Put the lasagna sheets in hot water so that they soften up.
Now, get the mince ready:
Add 2 tablespoon oil in the pan.
As soon as the oil heats up, add the onion and the garlic and gently fry until the chopped onions become golden.
Now add the minced lamb/chicken and sauté till the mince become dry and well roasted.
Now add the chopped tomatoes and the tomato puree along with the cinnamon stick and salt.
Again, let the mixture cook till dry.
Next, make the béchamel sauce:
Switch on your heat source and put a pan on it.
Add a tablespoon of butter to the pan and let it melt.
As the butter melts, add the flour.
Gently mix/sauté the flour with the butter making sure that the flour DOES NOT turn brown.
Switch off the heat source and let the mixture cool down.
When the mixture comes to room temperature, gently add the milk (also at room temperature) and mix well to ensure that no lumps are formed.
Return this to your heat source.
Add the cheese, the beaten egg and a bit of salt.
As soon as the mixture thickens, your béchamel sauce is ready.
In a baking dish, place a sheet of lasagna and cover it with half the mince.
Pour half the béchamel sauce on top of this and cover with another sheet of lasagna.
Repeat once more.
Pre-heat the oven at 180 degrees C (356 degrees F) and bake for about 15 minutes till
the dish turns golden and bubbling.
Enjoy your lasagna hot!
Prep time: 7 minutes
Cooking time: 35 minutes
Total time: 42 minutes
Note: You can save time by making the sauce while the lamb/chicken mince is cooking. You should also switch on your oven for pre-heating the moment you start.
[This Excerpt forms a part of my book: “Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook”. Just to remind you that this book isavailable for just $0.99 (instead of the usual $3.04) on Amazon.comand Amazon.co.uk till 11 July 2014 (US Pacific Standard Time).]
This mission is dedicated to all those friends, relatives and acquaintances who have sampled my mom’s cooking either at my home or at my work place from my lunch-box. I’m starting with Indian cooking, so that the fear of “cooking curries every day” (that my friends in University College London would so often comment on) is banished forever.
We will love to post recipes that are unpretentious and literally come from your Mom's kitchen. They must allow themselves to be rustled up at home, from scratch, from fresh ingredients, in 30 minutes or so, with minimum equipment and fuss. We welcome ideas and tips that prove beyond doubt that cooking at home is NOT drudgery but a very enjoyable activity that also improves your family's health and well-being in a very cost-effective manner.
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