Bobotie Lasagne

Method

1. Preheat the oven to 190°C. If your lasagne sheets need pre-cooking, boil them as the packet says and rinse under cold water.

   oven

2. Heat the oil in a 24 cm pan over medium heat and cook the onion and garlic for 6 min, until soft and translucent.

   Add in this stepVegetable oil 1 tbspOnion, finely chopped 1Garlic cloves 1

   medium heat

3. Stir in the curry powder and turmeric for a few seconds until fragrant, then turn up to medium-high heat, add the beef and break it up as it cooks for 7 min, until no pink remains.

   Add in this stepMild curry powder 1½ tspGround turmeric ½ tspMinced beef 250 g

   medium-high heat

4. Add the tomatoes, chutney, raisins and most of the salt, turn down to low heat and simmer for 10 min. It should be thick enough that a spoon dragged across the pan leaves a clear line for a moment; a wet sauce makes a sloppy lasagne.

   Add in this stepTomatoes, chopped (fresh or tinned) 200 gFruit chutney 2 tbspRaisins 20 gSalt 0.6 tsp

   low heat

5. Melt the butter in a 16 cm saucepan over medium-low heat, add the flour and stir for 1 minute, then add the milk a little at a time, whisking out any lumps. Simmer for 6 min, whisking, until it coats the back of a spoon, then take off the heat and cool for 2 minutes. Quickly whisk in the eggs, nutmeg, remaining salt and half the cheese for a sauce that sets like bobotie custard.

   Add in this stepButter 25 gPlain flour 25 gMilk 350 mlEggs 1Nutmeg 1 pinchSalt ⅛ tspCheddar, grated 20 g

   medium-low heat

6. Spread a thin layer of mince in a 20×15 cm ovenproof dish, then layer pasta, mince and sauce two or three times, finishing with sauce. Scatter over the rest of the cheese, lay the bay leaves on top and bake in the oven for 30 min, until a knife slides easily through the pasta and the top is puffed and golden.

   Add in this stepLasagne sheets (no-precook type) 110 gCheddar, grated 20 gBay leaves 1

   oven

7. Leave to stand for 8 min before cutting; cut too soon and the layers slide apart. Remove the bay leaves and serve with chutney.