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Gozleme lasagne
Gozleme lasagne
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious fusion dish blending lasagna and gozleme, appealing to all ages.
Ingredients:
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g lamb mince
  • 7.50 gm smoked paprika
  • 1 tsp ground allspice
  • 250ml (1 cup) chicken stock
  • 1 bunch silverbeet, trimmed, chopped
  • 200g pkt mountain bread
  • 200g feta, crumbled
  • 200g (2 cups) coarsely grated mozzarella
  • 125ml (1/2 cup) milk
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and lightly grease a 20 x 30cm baking dish. 2. In a large frying pan, heat 1 tablespoon oil over high heat. 3. Add onion and garlic and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
  • Turn up the heat to high and introduce the lamb to the party. Sauté, using a wooden spoon to break up any lumps, for 4 minutes or until nicely browned. Sprinkle in the paprika and allspice, giving it a good stir. Pour in the stock and let it simmer for 15 minutes or until the liquid has reduced. Season to taste.
  • Cook the silverbeet in a large saucepan of boiling water for 5 minutes until tender. Drain well, pressing with a wooden spoon to remove excess water.
  • Layer two pieces of mountain bread in the bottom of the dish then spread with half of the lamb mixture. Mix the feta with 155g (11⁄2 cups) mozzarella. Sprinkle one-quarter of the cheese mixture over the lamb layer. Add a piece of bread on top and layer with half of the silverbeet, then sprinkle with one-third of the remaining cheese mixture. Add another piece of bread, the rest of the lamb mixture, and half of the remaining cheese mixture. Layer with one more piece of bread, the remaining silverbeet, and the rest of the cheese mixture. Finish by topping with 2 pieces of bread.
  • Combine the milk, egg, and 1 tablespoon of oil, then brush the mixture over the bread. Sprinkle with the remaining ½ cup of mozzarella. Bake until golden for about 30 minutes. Let it rest for 5 minutes before serving with lemon wedges.

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