Lasagne is a strangely comforting dish. As a South African Indian, my Mum (sorry Ma, love you) would make this Italian dish Indian. I wanted to eat an authenticlly Italian dish without the plethora of spices, but you know when your fam is like “where’s the chilli” and puts Nandos sauce on everything you are going to get ginger/garlic/dhania/jeera bolognese. This recipe uses one Indian ingredient (garlic chilli paste) so there’s plenty of flavour but does not compromise on that Italian simplicity. It will also look like you slaved in the kitchen for hours, but who has to know? Right?

Ingredients:

• 250g Mince (Beef or Ostrich)
• Oil
• ½ onion, chopped
• 1-2 small cinnamon sticks
• 1 TB garlic/red chilli paste (I use Amina’s Wonder Spice)
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 Tin chopped tomatoes or 3 fresh tomatoes, blended
• 1 TB tomato paste (optional, thickens the mixture)
• Salt and freshly ground black pepper to taste
• Lasagne Sheets (I used about 10 sheets, 2x p/ layer and 5 layers depending on your dish)
• 1 Batch Béchamel Sauce (see below for recipe with method)
• Cheese, grated for sprinkling over

Method for Bolognese:

1. In a pot, add 30ml of Oil, then on medium heat sauté the chopped onion, cinnamon sticks and dried herbs. The cinnamon gives the meat a sweet aroma.
2. Add the mince and brown until all the liquid has dried up then add the garlic/chilli paste.
3. Add the tomatoes and cook on low heat until the sauce has reduced a little bit. It should not be watery but tomatoey goodness. Tomato paste will help thicken but is optional; if you don’t have tomato paste you can use 1 TB of tomato sauce.
4. Once the mixture has cooked down adjust the seasoning with salt and pepper.
5. If you want to add fresh basil, add it now.
6. Allow mixture to cool and set aside for assembly.

Method for Béchamel:

1. Take 2 TB of Butter/Marg and melt in a saucepan. Add 2 TB of flour and make a roux. Cook slightly but do not burn or change the colour.
2. Slowly add 500ml of milk but whisk after each addition of roughly 100ml. Whisk until thick then repeat by adding the milk until it is finished. You want a thick white sauce.
3. Add salt/pepper to béchamel and set aside.

How to assemble the Lasagne:

I know some people use a rectangular dish but a square dish is easier for cutting neat portions and if you know me I’m a tad OCD and would hate the sheets to overlap hence this shape.

1. In a square 23cm dish start but putting a thin layer of your Bolognese mixture at the bottom then top with a little bit of white sauce. Make sure to spread over evenly.
2. Place two lasagne sheets vertically next to each other. They should fit with a little space around each side of the dish (that’s okay, don’t freak out).
3. Repeat steps by putting some more meat sauce and white sauce over the lasagne sheets.
4. Place the next layer of lasagne sheets horizontally – and alternate each layer depending on how you started.
5. Like this: || horizontal || horizontal etc.
6. No I am not mad, this works to keep the lasagne from sliding all over the place.
7. Once you have used up your meat/béchamel/pasta (make sure to end with white sauce) sprinkle some i.e. a lot of grated cheese over the top.
8. Let the lasagne sit for 30-45 mins to soak up all the sauce. This makes it quicker to cook later.
9. Pre-heat your oven to 180°C and cook for 45 minutes.
10. I like to cut the lasagne in 4×4 pieces and get 16 portions out of it. One piece should suffice but two is indulgent. Serve the lasagne with a nice green side salad and enjoy the leftovers the next day.