It’s Halloween and today we’re making lasagne. The name of this dish is inspired by the Leapin’ Leprechauns movie. Never heard of it? I am not surprised. 😛 Anyway, moving on, this time I stole an Italian recipe and made it a localised one. I made the pasta sauce from scratch so I could incorporate my own Trini flavours into it.
For the Sauce:2 pounds whole canned tomatoes…or you can boil your own tomatoes, whichever you feel like. 2-3 tablespoon chadon beni/culantro- chopped 5 cloves of garlic – sliced 1 tablespoon vegetable oil 1/4 cup diced green peppers 1/2 cup black olives scotch bonnet pepper to taste 1 tablespoon extra virgin olive oil salt to taste
- In a pot, on low heat, add the vegetable oil and garlic, allowing the garlic flavour to infuse into the oil as it heats up.
- After about a minute, add the tomatoes, green peppers and chadon beni and cook for 5 minutes.
- Add the black olives, pepper and olive oil and cook for 5 more minutes.
- Add salt to taste.
- Turn off the stove.
- With a hand blender, blend the mixture until a thick purée is formed.
- Set aside.
Minced meat layer (optional)1 pound minced meat of your choice. (I used minced soya for mine since I am fasting) 1/4 cup panko breadcrumbs (optional) salt to taste 1 teaspoon green seasoning 1 teaspoon minced garlic 2 tablespoons melted butter 1 tablespoon vegetable oil
- Combine the above ingredients (except the oil) in a bowl and mix well.
- In a pot, add some oil and cook on medium-high heat until the meat is browned.
- Set aside.
For the lasagne:Pasta sauce made above Browned minced meat made above 2 cups cheddar cheese 1 large box lasagna noodles 2 medium eggplants – sliced 1 tablespoon garlic salt to taste
- Season the eggplant with minced garlic and salt and allow to marinate for 10 minutes.
- Steam until tender.
- Boil the lasagne noodles as per instructions on the box and drain.
- Preheat the oven to 350 degrees.
- Grease a 14 x 10 baking dish.
- Layer the bottom of the pan with the lasagna noodles until the entire bottom is covered.
- Layer the steamed eggplant onto the noodles.
- Layer the minced meat onto the eggplant.
- Spoon a layer of tomato sauce over the meat and eggplant.
- Now add a layer of cheese to the party.
- Add another layer of noodles.
- Repeat the process one more time, using up all your meat and eggplant, but reserving some sauce and some cheese.
- If you got the above steps correct, you should now have a layer of noodles on top.
- Take your reserved sauce and spoon it over the top.
- Add your reserved cheese to the top of this.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes remove the foil and bake for an additional 10-15 minutes.
- Serve and enjoy.