Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lasagne
Cook
To serve
Utensils
One rectangular baking tin (approx. 15 x 20 x 6 cm), greased
How it's done
Lasagne
Place the mince in a bowl along with all the other ingredients up to and including the onion, mix well. Unroll the pastry, cut horizontally into thirds. Roll out the dough strips to widen them slightly and cut them to fit the size of the dish. Spread 1/3 of the meat mixture over the base of the prepared dish. Place a Chinese cabbage leaf on top, followed by a sheet of dough. Repeat the process with the remaining ingredients.
Cook
Place the dish in a large frying pan. Heat the pan, pour in water until it reaches halfway up the side of the pan, cover and cook over a medium heat for about 20 mins.
To serve
Cut the lasagne and plate up. Mix the soya sauce and vinegar, drizzle over the top along with the chilli crunch, sprinkle with sesame seeds.
| Note: | Chilli crunch is made of crispy chilli flakes preserved in oil. Jars of chilli crunch are available in large Coop supermarkets. |
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