Lekker Local Bobotie Bread Lasagne

Were taking a loved South African favourite and making it even more delicious! We know youre going to love this twist on a classic lasagne! This is a great meal for sharing with family & friends

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FULL RECIPE

Serves 10
Hands-on time: 15 minutes
Hands-off time: 30 minutes

INGREDIENTS

1 small onion, chopped
500g lean beef mince
1 tsps mild curry powder
2 tbsp fruit chutney, plus extra for serving
tsp each salt and pepper, to season
1 cup frozen peas
4 medium eggs
cup Nestl Cremora
12 slices white bread, crusts removed
2 dried bay leaves

Serving suggestion:
Fresh Coriander
Green salad

METHOD

1. Preheat the oven to 180C and lightly grease a medium 20cm square baking dish.
2. Heat a medium-sized non-stick pan over medium-high heat. Add the chopped onion and mince and cook for 5-6 minutes or until the mince has browned completely.
3. Add the mild curry powder, fruit chutney, salt and pepper and peas. Saut for a further 4-5 minutes. *Chefs Tip: Sultanas can be added to the mince if preferred.
4. In a medium-sized jug, dissolve the Nestl Cremora powder into 1 cup of warm water. Whisk in the eggs and set the custard base aside until needed. *Chefs Tip: Using Cremora makes the custard extra creamy.
5. Pour rd of the mince mixture into the base of the dish. Arrange 6 slices of bread over the mince, pushing down slightly to flatten. Repeat the layering with the remaining mince and bread, making sure to end with the layer of mince. *Chefs Tip: The crusts can be kept on the bread if preferred.
6. Pour the custard base evenly over the top of the final mince layer and arrange the bay leaves in the centre of the baking dish.
7. Bake the Bobotie lasagne for 30-35 minutes until the custard has set and a golden brown and crispy top has formed.
8. Slice into even-sized squares. Serve immediately with fresh coriander and chutney, alongside a fresh green salad and ENJOY!

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