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Grace Corned Beef and Callaloo Lasagne

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Grace Corned Beef and Callaloo Lasagne

Ingredients

For 8 people ()

  • 15 cup(s) water
  • 1 packet(s) Lasagne Noodles
  • 6 tablespoon(s) Grace Vegetable Oil
  • 3 tablespoon(s) Grace Margarine
  • 3 tablespoon(s) flour
  • 3 cup(s) whole milk
  • 2 medium onions, chopped
  • 2 teaspoon(s) oregano
  • 1 tablespoon(s) salt
  • 3 clove(s) garlic, minced
  • 2 stalk(s) escallion, chopped
  • 2 sprig(s) thyme leaves
  • 1 teaspoon(s) basil leaves
  • 1 can(s) Grace Corned Beef, 12 ozs.
  • 1 cup(s) Tomato Paste
  • 1 cup(s) tomato, chopped
  • 1 packet(s) Grace Fresh n' Ready Callaloo
  • 1 packet(s) Grace Cock Soup Mix
  • 1/2 pound(s) Mozzarella Cheese, shredded
  • 1/2 pound(s) Anchor Cheddar Cheese, shredded
  • 2 ounce(s) Anchor Cheddar Cheese
  • 1/4 cup(s) breadcrumbs
  • 1 teaspoon(s) paprika


Grace Corned Beef and Callaloo Lasagne Directions

Pre-heat oven to 190°C/375°F.

Pour water into a large pot and bring to a boil.  Add 1 Tbsp. Grace Vegetable Oil and salt to taste.

Add lasagne noodles to the boiling water and cook according to instructions on package.

Drain, cool by running under tap water, apply 1 Tbsp. Grace Vegetable Oil and set aside.

Bechamel Sauce:

Place Grace Hello Margarine in a saucepan, melt over low heat, gradually add flour stirring as you add to form a roux.

Add milk gradually and continue stirring.  Stir in 1/2 onion, oregano and 1 teaspoon salt. Cook until sauce thickens and is able to coat the back of a wooden spoon. Set aside.

Seasoned Corned Beef:

Heat 2 tablespoons Grace Vegetable Oil in a skillet.

Add 1 clove garlic, 1 Tbsp. escallion, 1/2 onion, 1 teaspoon Grace Green Scotch Bonnet Hot Pepper Sauce, 1 sprig thyme leaves and basil leaves, saute for 1 minute.

Add flaked Grace Corned Beef, tomato paste and chopped tomato.  Stir and allow to simmer for a further 1 minute.

Stir-Fry Callaloo:

Heat 2 tablespoons Grace Vegetable Oil in a skillet.

Add 2 cloves garlic, 2 Tbsps. escallion, 1/2 onion, 1 sprig thyme leaves and saute for 1 minute.

Add Grace Fresh n' Ready Callaloo and Grace Cock Soup Mix; toss and allow to cook for 2-3 minutes and set aside.

To Assemble:

Spread a 1/3 cup of Bechamel Sauce over the base of a greased 13"x5" ovenproof rectangular dish.  Spread 4 over lapping layers of lasagne noodles over the base of the dish.  Spoon on the corned beef mixture and spread evenly.  Spread on 1 cup Bechamel Sauce and top with 1 cup cheese.

Cover with 4 over lapping layers of lasagne noodles.   Evenly spread on the stir-fry callaloo.  Add 1 cup Bechamel Sauce and top with remaining cheese.  Cover with 4 over lapping layers of lasagne noodles and spread on the remaining Bechamel Sauce.

Grate on the 2 ounces cheddar cheese and spread evenly over the surface.  Sprinkle with breadcrumbs and top with paprika.

Bake for 15 minutes.  Reduce heat to 165°C/325­­°F and continue baking for an additional 45 minutes.

To Serve: Remove lasagne from the oven and let it stand for 30-45 minutes before cutting into portions and serving.
Method Note: For a low budget lasagne, one cheese may be used.
Recipe Note:  Grounded beef may be substituted for veggie mince.

Recipe presented by: Mr. Don Wehby, Group CEO, GraceKennedy Limited.

Difficulty: Fairly difficult
Preparation time: 45m

Cooking time: 1h 30m