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
- 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
In a medium frying pan, cook together ground beef, jerk marinade, onion, salt and garlic over medium heat until well-browned.
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.
In a mixing bowl, combine all the grated cheeses together; set aside. Preheat oven to 375 degrees F (190 degrees C).
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.
Repeat layers and top final layer with remaining mozzarella, Parmesan cheese and chopped parsley.
Bake in preheated oven for 15 to 20 minutes. Cool for 15 minutes before serving. Cut into squares and serve with garlic toast.