Spicy Lasagna with Ghost Peri-PeriNatasha Jebens
Recipe development and photography by Rochelle Keet
Is there any food more comforting than a plate of lasagna? We hardly think so. In this recipe, we combined two of our favorite things: a comforting pasta dish with the tangy taste of Ghost Peri-Peri Sauce. There’s no reason why spicy lasagna should take a whole day to prepare. Leave the effort for another day, our recipe is quick and easy. You only need a handful of ingredients, and of course, you can’t make it without Ghost Peri-Peri Sauce.
6 (4 if you’re really hungry!)
PREP & COOK TIME:
20 mins prep time
45 mins cook time
337 per serving
Brown onion, chopped
Ground Beef (or turkey)
All purpose flour
1 1/4 cups
Salt and Pepper
- Melt the butter in a small saucepan over medium heat. Once melted, stir in the flour. Continue to stir until the flour is completely mixed with the butter. Slowly add the milk, while continuing to stir with a whisk until the flour is fully incorporated into the milk. Cook, stirring often, until the sauce thickens. Add salt and pepper to taste, and set aside until you assemble the lasagna.
- Preheat the oven to 350°F/180°C.
- Add the olive oil to a skillet over medium heat. Add the onion, carrot, celery, and a pinch of salt and sauté until the vegetables soften. Add the ground meat, and cook while breaking it down with a wooden spoon, until browned.
- Add the tomato paste and Ghost Peri-Peri Sauce and stir to combine. Add the canned tomato, and cook for about 15 minutes until the sauce begins to thicken. Taste and add more salt and pepper if necessary.
- To assemble: Spread a thin layer of béchamel sauce in the bottom of a 7×11-inch oven-safe dish. Arrange a single layer of lasagna sheets over the béchamel sauce. Spread half of the beef sauce over the lasagna sheets and top with a few spoons of béchamel sauce.
- Add another layer of lasagna sheets, beef sauce, and béchamel sauce.
- Top with a final layer of lasagna sheets, and spread the remaining béchamel sauce.
- Top with cheddar cheese and bake for 40-45 minutes until golden brown.
- In this recipe, we used dried lasagna sheets. If you prefer your lasagna al dente, then you don’t need to precook them. Alternatively, you can prepare them according to the package instructions.
- We served this spicy lasagna with a side salad of arugula, watercress, carrots, and radishes.
- To prevent lumps in the béchamel sauce, use ingredients at room temperature instead of using them directly from the refrigerator.
- The cheese topping becomes crispy, but if you like your cheese more gooey, simply cover the baking dish with foil for the first 30 minutes in the oven. Then finish off uncovered.