Grace Corned Beef and Callaloo Lasagne

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Fairly difficult

Grace Corned Beef and Callaloo Lasagne
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) 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

  1. Pre-heat oven to 190°C/375°F.
  2. Pour water into a large pot and bring to a boil.  Add 1 Tbsp. Grace Vegetable Oil and salt to taste.
  3. Add lasagne noodles to the boiling water and cook according to instructions on package.
  4. Drain, cool by running under tap water, apply 1 Tbsp. Grace Vegetable Oil and set aside.

    Bechamel Sauce:
  5. Place Grace Hello Margarine in a saucepan, melt over low heat, gradually add flour stirring as you add to form a roux.
  6. 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:
  7. Heat 2 tablespoons Grace Vegetable Oil in a skillet.
  8. 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.
  9. Add flaked Grace Corned Beef, tomato paste and chopped tomato.  Stir and allow to simmer for a further 1 minute.

    Stir-Fry Callaloo:
  10. Heat 2 tablespoons Grace Vegetable Oil in a skillet.
  11. Add 2 cloves garlic, 2 Tbsps. escallion, 1/2 onion, 1 sprig thyme leaves and saute for 1 minute.
  12. 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:
  13. 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.
  14. 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.
  15. Grate on the 2 ounces cheddar cheese and spread evenly over the surface.  Sprinkle with breadcrumbs and top with paprika.
  16. 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.