Preparation…30 minsCooking…45 minsServes…20
- 2.25kg Tilda rogan josh sauce
- four tbsp oil
- four onions, finely chopped
- 1.8kg minced beef or lamb
- 400g frozen peas
- 35-40 lasagne sheets
White sauce:
- 2.3 litres milk
- 100g plain flour
- 100g butter
- two tbsp cumin seeds roasted
- 450g mozzarella, grated and 450g cheddar, grated (mixed together)
- seasoning
Preheat oven to 190 C. Heat the oil in a large pan, fry the onions until soft. Stir in the minced meat and cook until brown. Pour off any excess oil.
Mix in the rogan josh sauce and peas and stir well. Bring to the boil then simmer for 30 minutes.
Meanwhile, make the white sauce. Place the milk, flour and butter in a pan, bring slowly to the boil whisking constantly until thickened.
Add the cumin seeds, half the cheese and season to taste.
Turn off the heat and place to one side.
Place a layer of meat sauce on the bottom of a large flat dish, ladle on a layer of cheese sauce and sprinkle over a little grated cheese and top with enough lasagne sheets to cover. Repeat until all the sauces are used. Finish with a layer of cheese sauce and sprinkle over remaining cheese.
Place in the oven for 30 minutes until the lasagne is cooked and the top is brown.
Supplied by Tilda