Fırın Makarna Lasagne

Fırın Makarna Lasagne (Cypriot Beef & Hellim Bechamel Pasta Bake, Lasange Style)


2 tbsp vegetable /sunflower oil / olive oil
750g lean beef mince 
2 onions, finely chopped
3 garlic cloves, finely chopped
3 level tbsp parsley, finely chopped
3/4 tsp ground cinnamon 
3/4 tsp salt
1 level tsp ground black pepper


3 pints semi skimmed milk
170g plain flour
3 whisked eggs
2 level tbsp of dried mint
225g grated hellim (halloumi)
1/4 tsp black pepper
50g unsalted butter
(Salt to taste, as the hellim is pretty salty so I rarely add any)

8 fresh lasagne sheets 


Heat oil in a large pan on a medium heat, add mince and brown for 8-10 mins, add onions, soften for 5-6 mins, add parsley, garlic, cinnamon and cook for a minute or so. Season with salt and black pepper. When mince has fully browned, turn off heat. 

Preheat oven to 190c (fan). 

Grate hellim (halloumi) into a bowl and put to one side. 

In a separate large-ish saucepan add milk, flour, eggs, dried mint, black pepper. Put on medium heat and whisk constantly until sauce starts to bubble and thicken. Don't let it fully boil as you don't want the sauce to split. 

Take off heat and stir in grated hellim, and then butter. 

Now start layering the lasagne in a greased, deep baking dish (soften lasagne sheets in boiling water for a couple of mins). 

Start with 2 lasagne sheets, then 1/3 of the meat, 1/4 of the hellim sauce, then repeat twice more and finish off with a final layer of pasta and the last generous 1/4 of the hellim sauce all over the top layer of pasta. 

Cook on bottom shelf for around 40-50 mins until top is browned and crispy. Allow to cool for at least 15-20 mins before serving with a nice big Meliz Cooks style salad.

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