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Excella Rice Lasagne

Excella Rice Lasagne

Recipe by Boitumelo Mogoai
Serves: 4
Prep time: 15 minutes
Cooking time: 45 min

2 tbsp Excella Sunflower oil
1 onion, chopped
½ green pepper, chopped
2 cloves garlic, chopped or grated
1 carrot, cut into small cubes
¼ cup tomato paste
1 tbsp cumin
1 tbsp paprika
500g mince
½ cup water
2 cups white sauce
2 cups Excella Longer-grain rice
1 cup cheese, grated

In a large pan, heat up the Excella Sunflower oil, sauté the onions until translucent then add the garlic followed by the green peppers. Once the green pepper is soft, add the carrots and cook for 2 min before adding the tomato paste. Add the spices and mix everything together and cook for about 3 min before adding the mince. Fry the mince on medium heat for 10min before adding the water then cover with a lid, lower the heat simmer and for 25 min. In the meantime, warm up the white sauce and add a third of the cheese into the sauce.

Once the mince is cooked, pre heat the oven to 180◦C and start assembling the lasagne starting with the cheese sauce. Spoon a third of the sauce on the bottom of your casserole dish then spread it evenly with a spatula or spoon. Add in the first cup of Excella Longer-grain rice in an even layer over the white sauce then do the same with half of the mince. Repeat the process with each layer finishing with the last layer of the white sauce then a generous sprinkle of the cheese.

Bake the lasagne in the oven for 10 min or until it is golden brown. Enjoy!

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