South African Lasagne

South African Lasagne

A few years ago this dish was introduced to us by friends who went on an adventure of a lifetime - a  game hunting trip to South Africa. There remains a strong British influence in this country due to Britain's colonial expansion into the region which lasted until 1934 when South Africa won its independence. The influence extends to a wide variety of dishes and even the ritual of Afternoon Tea. 

For those who would like to try an alternative to a classic Italian Lasagne,  I think you'll like this creamier version that also has a surprising touch of sweetness with the addition of chutney. Allow plenty of time to prepare, about two hours.  I made it in the morning, kept it in the fridge and baked later for dinner, extending the baking time a bit. 

Ingredients for Meat layer:

1 Tablespoon oil

1 large onion, chopped

1/2 of a red bell pepper, green bell pepper and yellow bell pepper, coarsely chopped

8oz. package of cleaned, sliced, fresh mushrooms 

1 15oz. can of chopped tomatoes with juice

1 1/2 pounds ground beef

2 large cloves garlic, minced

1 teaspoon each dried oregano and sweet basil

salt and pepper to taste

16 oz. Major Grey Mango Chutney      

Ingredients for White Sauce layer: 

1 stick butter 

1/2 C all-purpose flour

4 1/4 C milk (I used skim)  

1 C grated cheddar cheese

Additional ingredients:

1/2 box lasagne noodles, cooked and drained

1/2 C cheddar cheese for topping

1/2 teaspoon paprika 

Instructions for Meat layer:

Heat oil and gently fry onion and garlic until translucent.  Remove to bowl.  Add peppers to fry pan and saute until soft.  Aren't these colors gorgeous?  Anything with this array of colors has got to be healthy, right?

Add mushrooms and lightly saute; remove to bowl.  Add meat and fry 'til brown; add herbs, salt and pepper, veggies, tomatoes and chutney, stirring well. This is the chutney I used this time as I had it on hand.  I try to always have chutney on hand as a condiment for leg of lamb or to go in my Tarragon Chicken Salad Sandwiches.*  This particular brand was found online at britishfooddepot.com 

 

 

 Bring all ingredients to a boil;  reduce heat and simmer for 45 minutes, stirring occasionally.  

Instructions for White Sauce:

In a medium saucepan, heat milk to short of a boil; set aside. In another medium saucepan, heat the butter over a medium-low heat until melted.  Add flour and whisk until smooth.  Continue cooking until mixture turns a light, golden sandy color, but make sure it doesn't burn.  It should smell slightly nutty.  

Gradually add milk with one hand while whisking with the other - I know, it takes a bit of coordination!  Continue whisking until mixture is smooth and thickened.  Remove from heat, add seasoning and grated cheese; stir until melted. Leave covered until layering. The specks in the picture are ground pepper.  Ordinarily I would use white pepper but I didn't want to have to get the step ladder out to reach it in the spice cabinet and I reasoned that no one would notice the black specks once the dish was assembled.  True, no? 

 

Layering:

In a 9x13 casserole, start with the white sauce, spreading a thin layer on the bottom, then place noodles on top, not overlapping, followed by a thin layer of the meat sauce.  Repeat layering, ending with enough of the creamy sauce to cover the top.   The picture below shows it just before I put the last creamy layer on.

Sprinkle with the 1/2 Cup grated cheddar cheese and sprinkle with paprika.  Set the dish aside and let stand for 40 minutes.  Preheat oven to 350 degrees. Bake for 30 minutes until bubbly and brown.  Allow to sit for 10 minutes before serving.   If you make it ahead, remove from frig and allow to sit for 20 minutes or so, then bake for 45-50 minutes, until the desired doneness.   

Serves 8.  Enjoy!

 

 *Tarragon Chicken Salad Sandwiches, Tea For All Reasons Cookbook, page 2. 

   teaforallreasons.com or teaforallreasons.etsy.com