Just in case you were searching for my Curry Lasagna recipe, it’s been posted at the esteemed Harlton Empire!
Click here for the recipe and more from the Empire! xo
I’m not a cooker by nature, or a baker or a cleaner or a candlestick maker… but I love good food with a twist. When I do cook, I will often start with a known recipe and add ingredients I like while omitting those I don’t. I usually double the onions, garlic, butter and spice. Mmm… butter and spice!
Anyhooters… Today’s concoction started with an honest attempt at an established recipe, but then I got diverted by curry while searching for garlic powder! Mmmm… curry. I sniffed it. I thought yeah, curry lasagna, baby, coming right up! I started with my ma’s trusty lasagna recipe and altered it thusly:
-1 lb lean ground beef (but I bet no-lean or pork or vegan substitute would work too)
-1 med onion chopped (or 4) (I also added minced garlic because I like garlic in everything. Probably even in cupcakes.)
-salt, pepper, garlic powder (I used salt for good measure and 2tbsp of the curry powder pictured above)
-1 (700ml) jar pasta sauce
-1 can cream-of-mushroom soup (This is my ma’s secret to a creamy mellow lasagna that will cause a warm happy hum throughout your entire being especially the mouth and belly parts.)
(I used a container of Ricotta cheese instead, in case the mushroom with curry was too much… however, I may experiment with both next time!)
(Vegans, substitute your preferred alternative to mellow creamy goodness– or stop the vegan nonsense and join the dark side pronto!)
-mozzarella cheese slices— or shredded (I use a mozza-cheddar mix because cheddar is mmmmm-mmmm-gooooood! Vegans, see instructions above)
-parmesan cheese (Vegans… you get the drift)
-oven-ready lasagna noodles (unless you prefer homemade or other such business you must cook beforehand)
*The 2tbsp amount of curry powder I used resulted in a very mild curry flavour that would be enjoyed by anyone, even non-curry lovers. I think next time I’ll double the curry amount and see how that turns out.
Stir fry meat or like substance, onions, garlic, spices. When meat is fully cooked, add pasta sauce with 1/2 cup water. Stir in undiluted mushroom soup (or ricotta). Layer in casserole dish: meat sauce, parmesan, cheese mix, layer of noodles, meat sauce, parmesan, cheese mix, layer of noodles, meat sauce, parmesan, cheese mix. Bake 350 F one hour covered with lid or foil. Uncover and bake another 15 minutes to brown cheeses. Mmmmm-mmm enjoy!
This is what it looked like when I ate it: