Spicy Beef, Chakalaka & Lentil lasagne
(15 Mar 2016)

Spicy Beef, Chakalaka and Lentil lasagne Expresso
Family Favourite: Spicy Beef, Chakalaka & Lentil lasagne

Recipe by Moira Allison
Serves 6 -8 Portions

3 TBSP olive oil
2 onions, chopped
2 tsp crushed garlic
1 green pepper, diced
3 TBSP leek, chopped
1 red pepper, diced
750 g Beef mince
1 sachet KOO tomato paste
200 ml Chicken or Beef Stock
1 ½ tin KOO Butternut Chakalaka
1 tin KOO lentils, drained and rinsed
2 ml Black pepper, freshly ground
2 ml Mixed spice
2 tsp sugar
1 tsp dried Italian herbs
1 tsp fresh basil, finely chopped
1 box par-cooked Spinach lasagna sheets

1 L Think Pourable Bechamel (White) Sauce
1 c grated cheddar cheese
2 TBSP Parmesan Cheese, grated
2 tsp Parsley or chives, chopped

Preheat oven to 180°C and grease a large oven dish.

Heat oil in a large pan and fry the onion and garlic for 2 min, until fragrant.
Stir in the leeks and peppers, and then add the mince in batches, stirring until browned.
Add in the tomato paste, chakalakka, lentils, chicken stock, mixed spice, herbs, sugar and pepper. Bring to the boil and then reduce heat and simmer for 30 minutes or until, cooked, thickened and flavorsome. Adjust seasoning with salt and pepper if needed.

Spread a thin layer of mince at the bottom of the casserole/baking dish, followed by a layer of lasagne sheets. Continue layering as per below:

  1. Little mince sauce
  2. Pasta sheets
  3. Mince layer
  4. Pasta sheets
  5. White sauce layer
  6. Mince layer
  7. Pasta sheets
  8. White sauce layer
  9. Grated Cheese
  10. Parmesan Cheese

Bake in the oven for 45 to 55 minutes until cheese has melted and lasagne sheets are cooked. Switch the oven off and allow to stand in the oven for 10 to 15 minutes.
Cut into squares, garnish with parsley or chives and serve

Serving suggestion: serve the lasagna with a fresh green salad and crusty garlic bread.

Chefs Tip! Add ½ cup of red wine to mince when cooking for extra flavour. Make extra and freeze in portions. For a quick meal on busy days, defrost and heat.


Watch the recipe here:




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