500g Beef Mince
1 tsp Osman’s Taj Mahal cinnamon 1 cup Marinara sauce
1⁄2 cup Pizza sauce
2 Large Eggs
1 tsp Osman’s Taj Mahal steak and chops spice 1 cup Ricotta cheese
1⁄2 cup Grated Parmesan cheese
1 tsp Dried parsley flakes
12 Lasagna Sheets
2 cups Grated Mozzarella cheese
1tsp Osman’s Taj Mahal ginger garlic paste
Build the lasagna Spread 1 cup of meat sauce into a greased baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, another 1 cup of the meat sauce and 1 cup of the mozzarella cheese. Repeat the layers in that same order. Top with the remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered in foil, for 8 hours or overnight.
Bake the lasagna Preheat the oven to 190°C and position a rack in the center of the oven. Remove the lasagna from the refrigerator while the oven heats. Bake the lasagna, covered, for 45 minutes. Remove the foil and continue to bake, uncovered, until the cheese is melted, another 10 15 minutes. Remove the lasagna from the oven and let it stand for 10 minutes before cutting and serving.