What you need:

2 pounds minced beef (I used lean)
2 tbsps minced garlic
1 tbsp ginger paste
1 onion chopped finely
Salt and pepper to taste
Red pepper chilli flakes to taste
1 tsp garam masala (can be bought from local Indian/Pakistani store)
1 ½ tsps all spice
3 cups finely diced mushrooms (I used stems from portobello mushrooms I had used a day before)
3 tbsp mixed dry Italian herbs of your choice
1 large jar roasted red pepper pasta sauce
2 tbsp chopped chives
2 tbsp chopped spring onions
1 ½ cups milk
1 tsp truffle oil
2 cups cottage cheese
1/4 cup herbed breadcrumbs
1 egg
2 tbsps dry parsley flakes
Salt and pepper to taste (for the cheese mixture)
Lasagne strips (I use straight to the oven lasagne strips- spinach and plain both)
3 tbsp Diane’s BBQ Sauce
Frank’s Hot Sauce to taste
Grated cheese

How to:

  1. Preheat the oven to 350
  2. Add the minced meat to a hot large sauce pan along with salt, black pepper, pepper flakes, ginger, garlic, garam masala, all spice, and chopped onion and brown on medium high heat
  3. After a couple of minutes, add in the diced mushrooms, spring onions, mixed Italian herbs, and chives and cook till minced meat is done
  4. Add in the pasta sauce, some franks hot sauce, and the Italian herbs and simmer on medium heat for about 10 minutes, adding the milk and covering again, simmering again until the oils rise above the mixture
  5. Add the truffle oil and then turn off the stove after a couple of minutes
  6. Meanwhile, in a small bowl mix cottage cheese, bread crumbs, egg, parsley, salt and pepper
  7. Turn off the stove and layer the bottom of an oven safe casserole dish with the meat sauce, lasagne strips, meat sauce, cheese mix, lasagne strips, meat sauce, cheese mix, lasagne strips, meat sauce, some Diane BBQ Sauce & then shredded cheese. Cover with foil and bake for about 50 minutes
  8. Let it cool for about 15 minutes before serving

ENJOY