Directions

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  1. Heat the Eva cooking oil 4 teaspoon and garlic cloves chopped in a pan.
  2. In same pan Add onion, leek, celery, carrot, capsicum, mushroom, and beef mince and mix well.
  3. Add black olives, rosemary, thyme, salt, crushed bay leaf, black pepper, and crushed red chili and stir well and cook it until the beef is starting to brown.
  4. Add chunky tomatoes then stir well.
  5. Add milk, lasagna sheets, and water then cover the lid and simmer for 10 minutes.
  6. Add in flour, cream, cheddar cheese then covers the lid.
  7. Add Mozzarella cheese 5 round pieces and basil leaves fine julienne then cover the lid for 2 minutes.
  8. Add grind cheese and serve.