Chili Lime

Recipe:

Lasagna:

1)Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).

2)Add beef, turn heat up and cook the beef, breaking it up as you go.

3)Once the beef has all turned brown, keep it aside to add later

4)Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.

Assembly:
1) Preheat oven to 180°C/350°F.

2)Use a 33 x 22 x 7 cm / 13 x 9 x 2.5″

3)add the beef and chilli lime and cover with lasagna sheets. Tear sheets to fit.
Spread over 2 1/2 cups of cook beef mixture(enough to cover sheets), then sprinkle over 1 cup of grated cheese optional

4)Top with lasagna sheets . Spread with another splash of chilli lime and 2 1/2 cups of Beef mix, then 1 cup of Grated Cheese.

5)Top with lasagna sheets then repeat 1 more time.
Top with a 4th layer of lasagna sheets, then sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.

6) Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

INGREDIENTS

1 tbsp olive oil
▢1 onion , finely chopped (white, yellow or brown)
▢1 medium carrot , peeled and very finely diced
▢1 celery stick , very finely diced
▢2 garlic cloves , minced
▢1 kg / 2 lb beef mince (ground beef) (Note 1)
▢800g / 28 oz canned crushed tomatoes
▢1/2 tsp EACH dried thyme and oregano
▢2 tsp Worcestershire Sauce
▢1 – 2 tsp sugar (if needed – Note 3)
▢1/2 tsp salt and black pepper

Flaming Koala Hot Sauce Chilli lime sauce to spread on every layer before pouring meat mix

LASAGNA:
▢350g/ 12 oz fresh lasagna sheets (or 250g/8oz dried) (Note 5)
▢1 1/2 cups (tightly packed) mozzarella cheese , shred yourself (Note 4)
▢Finely chopped basil or parsley , for garnish (optional)

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Also try it as a pizza base, topping or in a fresh garden salad dressing