Stumbled upon soon-to-be ‘Chic Mama’ Miss Leney cooking creations on her other cooking journal and decided to recreate her recipe for spicy lasagna for it looked relatively simple but yet sounds super delish, especially with chilli padi added.
Chilli padi is such a rarity here in Geneva but thankfully it could be found in Asian supermarkets at a higher cost (of course). So when we spied those chill padi, I grabbed a pack and sent almost half the pack into the frozen section of the refrigerator to prolong it’s shelf life. Hehe.
Spicy Lasagna (adapted from Miss Leney’s recipe)
- 500grams extra lean mince beef
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, diced
- 5 button mushrooms, sliced
- 1 tablespoon fresh rosemary herb
- basil leaves, mince
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 3 chilli padi, diced
- Mozarella cheese
- Salt and black ground pepper
- Fresh lagsana sheets
- Heat oil in a large pan and saute the onion and garlic over medium heat.
- Add the mince beef and brown them for about 2 – 3 mins. Than add the herbs and the canned tomatoes. Give the beef and the rest of the mixture a good mix.
- Add the chilli and soy sauce and allow to simmer for about 2 mins.
- Preheat oven at 180 degrees. Brush a rectangular 3L ovenproof dish with oil (I used the disposable aluminum baking tray for fast and easy clean-up).
- Spread a layer of the mince meat mixture on the botton layer of the dish, sprinkle mozarella cheese and layer lagsane sheets. Repeat this mixture again, finishing with the mince meat mixture last. Sprinkle with cheese.
- Bake in the oven for about 40 mins or until the cheese melts, is golden brown and the edge starts bubbling.
We used the wrong type of cheese (used the type of cheese for pizza instead) for our first attempt at this recipe. But having said that, it still tasted good! I’m looking forward to my next attempt at making this once the rest of my sauces come in. Still waiting for those darn 17 boxes that’s stuck at customs.