Tandoori Beef Lasagne

10:00 pm on 22 November 2003

(Serves 6)

Ingredients Tandoori Beef Lasagne

  • 1 kg beef topside
  • 200 gms powdered coconut milk
  • 1 ltr water
  • 3 tbsp tandoori paste
  • 2 C plain yoghurt
  • 2 tbsp olive oil
  • 2 onions, diced
  • 7 garlic cloves, crushed
  • 3 tsp diced fresh ginger
  • 8 tbsp tomato paste
  • 2 tbsp soy sauce
  • 225 gms tinned mushrooms
  • 1 tsp dried basil 1 tsp dried oregano
  • 1 tsp dried thyme
  • salt and pepper
  • 100 gms fresh coriander, stalks removed
  • 1 box lasagne sheets

Ingredients Cheese Sauce

  • 200 gms butter
  • 200 gms flour
  • 200 gms milk powder
  • 1 ltr water
  • 300 gms tasty cheese
  • extra cheese and parmesan for topping


Mince the beef. Mix the coconut milk powder with the water and combine with the tandoori paste and yoghurt. Add the meat and marinate for four hours.

Heat the oil and sweat off the onion, garlic and ginger until transparent. Add the marinated beef, tomato paste and soy sauce and mix in. Add the mushrooms and dried herbs and season with salt and pepper to taste. Simmer for 30 minutes. Remove from the heat and add the coriander.

Meanwhile … make the sauce. In a saucepan melt the butter, then add the flour to make a roux. Mix the milk powder and water and slowly add to the roux. Add the cheese and cook until it has melted, then season with salt and pepper.

Preheat the oven to 180ºC.

Cover the bottom of a deep oven dish with the beef mixture, then a layer of lasagne sheets followed by cheese sauce. Repeat these layers until you reach three-quarters of the way up the dish. Grate over a covering of tasty and parmesan cheese and bake until golden. Serve with your choice of vegetable or a seasonal salad.

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