12 sheets lasagne
2 tbsps olive oil
For sauce
2 cups mutton mince
2 tbsps olive oil
1 medium onion, chopped
2 inch stalk celery, chopped
2-3 cloves garlic, chopped
1 medium carrot, chopped
2 tbsps refined flour (maida)
2 tbsps butter
Salt to taste
3-4 black peppercorns, crushed
2 cups tomato concasse
4-5 tbsps tomato puree
1/2 cup cheese sauce
1/2 cup cheese, grated
Preheat oven to 180°C.
Heat olive oil in a pan. Add onions and sauté. Add mushrooms, green, red and yellow capsicums and toss.
Add sausages, salt and mix. Add American corn and toss to mix well.
Add white pepper powder, parsley, thyme and mix. Transfer this mixture into a baking dish.
Break the eggs into a bowl. Add salt, black pepper powder, nutmeg and whisk. Add milk, cheese and mix. Add this to the baking dish.
Bake in the preheated oven for 30 minutes. You can also cover the dish with aluminium foil and bake if you do not want the top to colour.
Serve when set.
