One great thing about lasagna is its versatility; you can experiment with various ingredients and still enjoy a delicious meal. Adding mushrooms and cocktail tomatoes sounds like a delightful twist, adding depth and freshness to the dish!
Check my previous lasagna video with baby spinach to explore more varieties of lasagna.
Ingredients:
Ground beef
1 large onion
6 cloves garlic
Robot peppers 🫑
1 tin chopped tomatoes- 3 tomatoes can be used
2 tbsp tomato sauce
2 tbsp sweet chilli sauce
1 1/2 tbsp Worcestershire sauce
Water~ tin of tomatoes filled
Oil
Mixarella & cheddar cheese
Mixed cocktail tomatoes
Herbs and Spices:
1/2 tsp thyme, parsley, oregano, six gun spice, garlic powder and chilli flakes(optional)
1 tsp seven colours spice, barbecue spice, brown onion, paprika and some crushed black peppercorns
White sauce:
Margarine
Flour
Milk
Top class spices
Garlic powder
Chilli flakes (optional)
Hot mustard sauce~ powder one is good too
Black peppercorns crushed
Grated mozzarella and cheddar cheese a handful~ leaving more for the topping
Mushrooms:
Olive oil and butter
Aromat
Cajun
Instructions~ kindly follow the video. I don’t preboil my lasagna sheets and NO they are not uncooked, your mince must be the same consistency as mine not too thick, that way the liquids cook your sheets properly without drying, the sheets mustn’t touch the edges of your cooking pan, both mince white sauce and steam should be able to cook your lasagna perfectly in the preheat oven 180 degrees for 45 mini minutes covered with heavy foil then uncover and cook for +- 10 minutes or until your cheese is slightly golden brown. Let it rest for 10 minutes, cut and serve with salad 🥗 or any preferred side or on its own😋