Truth be told, this one is not so familiar with the taste buds of most of my friends on here (Nigerians); but one thing is for sure, a glance at an image of lasagna stirs up cravings, and even better when you take a bite and find out it’s as tasty as it looks. Personally, I’m a huge fan of re creating a recipe to match my taste buds, so here is me about to let you on a thing or two you can do to give your lasagna a spicy and Nigerian flavor. Here are a few things to consider if you decide to prepare lasagna “to taste”.
You will need:
- A pack of lasagna noodles. I made use of the Buitoni lasagna noodles.
- Minced beef
- A cup of blended fresh tomatoes
- Tomato paste
- 1/2 cup of beef stock
- 1/2 cup of blended fresh peppers
- 2 cups of grated mozzarella cheese
- 2 cups of grated parmesan cheese
- Chopped onions
- 2 tablespoons of cooking oil
- Seasoning: salt, bullion cubes, pepper flakes, thyme leaves (all to taste)
- Parsley to garnish (optional);
- and lastly, my special ingredient: SUGAR. This one is my hacking ingredient, it elevate the taste of your suace from a regular sauce to a sweet and spicy sauce.
- Start by making the sauce. In a pan, cook ground beef, blended tomato, tomato paste, beef stock, crushed pepper, oinons and season to taste. Let sauce simmer over heat until properly cooked
- Boil the noodles in boiling water till an “al dente” texture is achieved. Make sure to not overcook as oven time will cook it a bit more.”Al dente” :
- Mix parmesan and mozzarella cheese together in a bowl and set aside.TIP: A two or three cheese mixture gives yore lasagna an elite and melt-in-the-mouth taste. If you are on an expensive budget, this is one way to make your lasagna taste like money 🙂
- Time go assemble. In a baking pan, place each ply of lasagna noodles flat on the pan, adding a cup of meat sauce next, followed by a layer of grated cheese, followed by pepper flakes for more spiciness. Repeat this process until you have three layers and top with onion rings and extra cheese for more flavor.
- Bake in an oven at medium heat until bubbly.
- Garnish with parsley leaves for a fresh look, and serve hot when ready to eat!
To store leftovers, freeze lasagna in baking dish for 5-6 hours, after frozen, lift the frozen block of lasagna from the baking dish and wrap frozen lasagna in a foil and leave to freeze in the freezer.
To reheat frozen lasagna, take it out of the freezer and let thaw for 4-5 hours. Remove lasagna from foil, place in a baking dish and cover with a foil paper. Bake till bubbly again.
