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Before you jump to Finger Licking Non-Veg Lasagna recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
We are all aware that having healthy foods can help us feel better inside our bodies. We have a tendency to feel way less gross whenever we increase our daily allowance of healthy foods and lower our consumption of processed foods. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snack foods can be a difficult task because you have so many options. Why not try one of many following nutritious snacks the next time you need some extra energy?
Healthy foods made from whole grains are fantastic for a easy snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Make the change from refined products including white bread to the healthier whole grain alternatives.
A large assortment of easy health snacks is easily obtainable. Choosing to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to finger licking non-veg lasagna recipe. You can have finger licking non-veg lasagna using 15 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Finger Licking Non-Veg Lasagna:
- Get mince meat of your choice
- Get chopped onion
- Take garlic, crushed
- Use medium sized tomatoes, diced
- Take tomato sauce
- Provide tomato paste
- Get dried basil
- Get dried Italian seasoning or oregano
- Provide fennel seed
- Take dry lasagna noodles
- Provide beaten egg
- Prepare cottage cheese
- Prepare Parmesan cheese
- Take fresh parsley
- Use shredded mozzarella cheese
Instructions to make Finger Licking Non-Veg Lasagna:
- Turn the oven to 190 degrees. Dice the onions and tomatoes. Crush or finely dice the garlic.
- Add onion and garlic to the mince meat. Cook until done. If you like a drier lasagna cook until there is no liquid. If you like juicy lasagna like us don't drain.
- In a grinder, grinding pot or crucible, mix the basil, Italian seasoning and fennel seed. Grind or crush to release the flavors.
- Add the diced tomatoes, tomato sauce, and tomato paste to the meat mixture…
- Add the crushed herbs, salt and pepper to taste. Cook until the sauce boils and then cover and simmer for 15 minutes. This gives us enough time to cook the noodles. (The power went out as I was making this so the pictures are not as bright. Cooking by candlelight has its charm….but not in this Mombasa heat ;) )
- I bought Lasagna noodles. Cook the Lasagna noodles as per box directions. Add some oil to the water so they don't stick. Don't forget to add salt. Nothing as tasteless as unsalted noodles! Don't over cook these as they will be baked too. I usually pat them dry after draining the water. I used 6 noodles. 3 for the bottom layer and three for the next.
- Beat the egg, and combine with the cottage cheese.
- Snipe or chop the fresh parsley, add to the mixture and add the grated Parmesan cheese. Mix well.
- Place the lasagna noodles as a layer on the bottom of your baking dish. Use half the cottage cheese mixture and spread on the lasagna layer. Followed by half the meat mixture.
- Repeat the layers of lasagna, cottage cheese and meat mixture. Grate some mozzarella cheese to cover the top. Bake at 180 degrees for 45 minutes! *This recipe can be frozen or stored in the fridge at this point (before baking) to use at a later date.
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