Image © Noel Cunningham
“Here’s a hearty yet simple meat lasagne that is perfect for a cozy night in. It is cheesy with just the right amount of spice. Everyone raves about this dish – it was so good that some of my taste testers raised their glasses when they couldn’t find any words.” – Chef Noel Cunningham, Cuisine by Noel
Cheesy Jerk Beef Lasagne
Course:
Main Dish
Cuisine:
Caribbean
Ingredients
- 3/4 lb lean ground beef
- 2 tsp. Chef Cunny’s Jerk Marinade
- 1/2 onion minced
- 2 cloves garlic crushed
- 1 Tbsp. salt
- 1 sprig fresh parsley chopped
- 8 lasagne noodles
- 3/4 lb mozzarella cheese grated
- 3/4 cup Parmesan cheese grated
- 1/4 cup cheddar cheese grated
- 1 cup tomato sauce get recipe
- 1/2 cup cream sauce get recipe
Preparation
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In a medium frying pan, cook together ground beef, jerk marinade, onion, salt and garlic over medium heat until well-browned.
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Bring a large pot of lightly salted water to a boil. Cook lasagne noodles in boiling water for 8 to 10 minutes. Drain noodles, and leave to cool.
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In a mixing bowl, combine all the grated cheeses together; set aside. Preheat oven to 375 degrees F (190 degrees C).
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To assemble: spread 3 tablespoons tomato sauce on the bottom of a 9x5-inch baking dish. Arrange 2 noodles lengthwise over tomato sauce and spread with a layer of the meat sauce. Sprinkle with an even layer of the mixed cheeses. Top with cream sauce and tomato sauce.
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Repeat layers and top final layer with remaining mozzarella, Parmesan cheese and chopped parsley.
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Bake in preheated oven for 15 to 20 minutes. Cool for 15 minutes before serving. Cut into squares and serve with garlic toast.
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