- 6 Lasagna Sheets
- 500g Red Lasagna Sauce
- 500g White Lasagna Sauce
- 400g Mince Beef
- 1 Diced Onions
- 100g Spinach
- 1 Diced Red Peppers
- 100g Cubed Mozzarella
- 180g Cheddar Cheese
- 2 Tbsp Basil
- Olive Oil
This meat lasagna with vegetables recipe uses half the meat replaced with red pepper, onion and mozzarella making it even more delicious.
Lasagna is served in a few restaurants in Albania but is not very often made in the home. You can get the fresh mince from any butchers, pasta sheets and red sauce are often found in the supermarkets.
One thing that I struggled to find is the white sauce, however after a little trial you can use yogurt! It tastes the same and is great that another fresh ingredient is used.
Tip: If using prepacked lasagna sheets soak them in water for 15 minutes before using to ensure soft once cooked. Try adding some mozzarella cheese with the cheddar and a few slices of tomato on top before putting in the oven to cook for decoration.
Prepare the Lasanga
Add the mince into a frying pan with a small amount of olive oil over a medium heat. Once browned, remove from the heat and drain any excess oil before placing back in the pan.
Add the red sauce (do this off the heat) and mix in well.
In a large casserole dish (approx. 30cm by 15cm and 5cm deep or more) place a small amount of the mince, onion and red pepper - it does not need to cover the whole base, just enough to hold the first layer of pasta off the bottom.
Lay 2 sheets of pasta, if possible keep them slightly away from the edges of the dish.
Place two spoons of white sauce and spread so that it covers the pasta and the gap to the edges. If you do not have white sauce use two spoons of greek yogurt instead.
Add half of the left over mince first and spread evenly, then layer half the onion, red pepper and mozzarella even across the dish. Place the spinach on top followed by 2 sheets of pasta and white sauce.
Add the last of the mince, spread evenly, with the last of the onion, red pepper and mozzarella.
Finish the layering with 2 more sheets of pasta and a coating of the white sauce.
For the topping, sprinkle the cheddar cheese over the white sauce, then the basil.
Bake in the oven on 180 degrees for 40 minutes or until the cheese golden brown and bubbling.