How to make braai-sagne

DESCRIPTION:

Lekker and low cost, you have to try SuzelleDIY’s spin on traditional lasagne! And, after tasting a bite of her home-made braai-sagne, you may never want to cook this delicious dinner dish on anything other than coals.

INGREDIENTS: Oil – for frying 500g extra-lean beef mince 1 onion 1 punnet (250g) of button mushrooms, sliced

1 red pepper, deseeded and finely chopped

1 green pepper, deseeded and finely chopped 200g tomato purée 1 tsp each of dried oregano, parsley and thyme A couple of bay leaves 2 x 400g tins chopped and peeled tomatoes

Salt and freshly ground black pepper

6 or 7 packets of two-minute noodles

2 tubs of chunky cottage cheese 150g grated mature cheddar 2 disposable foil roasting pans (approximately 26cm x 32cm)

Your braai (you need a braai with a lid)

METHOD: 1. In a large frying pan, heat the oil and brown the mince, then set aside.

2. Gently fry the onion in the same pan, adding a little oil if necessary, then add the mushrooms and peppers.

3. Return the mince to the pan. Add the tomato purée, the herbs and bay leaves, and let it bubble away for 5 minutes.

4. Add the tins of tomato, along with a tin of water and let it simmer for at least 45 minutes to an hour – seasoning well to taste.

It is important that this mixture is quite liquid so that the noodles will soften.

5. Now grease a disposable foil oven dish.

These roasting dishes usually come in packs of two and you can use both at the same time for extra strength.

6. Fish out the bay leaves from the mince mixture and spread a thin layer of the mixture over the bottom of your oven dish.

7. Gently break apart the noodles so they are each in a separate layer and lay half of them on top of the first layer of mince.

8. Now spoon half of the remaining mince mixture over the noodles.

9. Blob on half of the cottage cheese.

10. Repeat this process with another layer of noodles, mince and cottage cheese.

11. Scatter the grated Cheddar over the top of your braai-sagne and cover with foil.

12. Place the dish on slow coals, with the braai lid closed, for 30 minutes. You can take off the foil for the last 5 minutes to get the braai flavour.

Tip • “Marianne and I eat this braai-sagne with salad and some bread to mop up the juices. It’s so easy to make and it’s delicious!”

Recipe by: SuzelleDIY