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Molten Bovril Lasagne
Makes: 4 – 6 portions Temperature: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Cooking Time: 30 – 35 minutes
Ingredients
Beef Mince
| 90 | ml | Olive oil, 30 ml + 60 ml (2 Tbsp + 4 Tbsp) |
| 1 | Medium onion, chopped | |
| 3 | Garlic cloves, chopped | |
| 15 | ml | Tomato paste (1 Tbsp) |
| 10 | ml | Salt (2 tsp) |
| 10 | ml | Black pepper (2 tsp) |
| 7 | ml | Basil, dried (1 ½ tsp) |
| 10 | ml | Oregano, dried (2 tsp) |
| 500 | ml | Water, boiling |
| 60 | ml | Bovril, divided in half (2 Tbsp + 2 Tbsp) |
| 10 | ml | Brown sugar (2 tsp) |
| 1 | kg | Beef mince |
Bovril Sauce
| 80 | g | Butter |
| 80 | g | Flour |
| 700 | ml | Milk |
| 5 | ml | Salt (1 tsp) |
| 20 | ml | Bovril (4 tsp) |
| 50 | g | Cheese, grated (optional) |
| 500 | g | Lasagne sheets |
| 100 | g | Cheese, grated |
Method
- In a large bowl, using your hands, combine the beef mince, onion, salt, black pepper, Bovril, cumin, and parsley. Add the beaten eggs and mix well.
- Cut the white bread slices into smaller pieces and add to the mince mixture. Combine thoroughly.
- Divide the mixture into 4 – 6 equal portions. Shape into patties slightly larger than the buns. Press an indent in the centre of each patty with your thumb to help them cook evenly.
- Place the patties on a plate, cover with plastic wrap, and refrigerate for 20 minutes.
- Heat the olive oil in a large pan over medium heat. Cook the patties for 3 – 5 minutes per side, until they reach the desired doneness. Remove from the heat, place a cheese slice, and allow to rest for at least 2 minutes.
- Serve the patties on toasted buns with your choice of garnish and condiments.
