Jamaican Style Lasagna

Lasagna made in a Jamaican style, herbs and spices

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the milk into a pan and add in the bay leaf smashed garlic and 5g of fresh thyme and bring to a boil then remove from the heat and allow to cool.

Step 2

Add 2 tablespoons of vegetable oil to a large pan, add in the spring onions and cook until soft, then add in the scotch bonnet and garlic and cook for a further minute, do not let the garlic burn.

Step 3

Add the minced beef and cook until the beef has browned, mixing well with the other ingredients. Add in the first tin of chopped tomatoes and mix, then add in the second tin of chopped tomatoes and stir well. Add in the paprika, Pimento, oxtail all-purpose seasoning and the remaining fresh thyme and mix well, cover the pan with a lid reduce the heat and allow to simmer for 15 minutes stirring frequently. Turn off the heat and allow to cool.

Step 4

Sieve the cooled milk removing the thyme garlic and bay leaf. In another saucepan add in the butter and allow to melt, once melted sprinkle in the flour while mixing. Once the flour has dissolved in the butter slowly add in the milk while mixing and cook until it thickens, now slowly add in the 100g of grated cheese and continue mixing, turn off the heat and allow to cool slightly.

Step 5

Using a large casserole or lasagna dish, layer the base with pasta sheets and add a thin layer of mince. Add another layer of pasta sheets pour on a thin layer of cheese sauce and spread it evenly over the pasta sheets, then repeat with pasta sheets, mince, then pasta sheets and sauce until the ingredients are all used.

Step 6

In the top layer sprinkle the remaining cheese over the top and place into a preheated oven at 160 degrees for 25 to 30 minutes.

Step 7

Remove from the oven allow to cool for 10 minutes and then serve up.

Step 8

Lick your lips and enjoy.