Grace Corned Beef and Callaloo Lasagne
Category:
Fairly difficult
Email
Print
Preparation time
Cooking time
Ingredients
For 8 Person(s)
Recipe
- 15 cup(s) water
- 1 packet(s) Lasagne Noodles
- 6 tablespoon(s) Grace Vegetable Oil
- 3 tablespoon(s) 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.
