The cooler weather has us craving rich and creamy comfort dishes. This ostrich lasagne is a delicious alternative to the usual, one that is filled with flavour and all the pasta!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the filling
¼ cup olive oil
1 onion, chopped
2 garlic cloves, grated
250 g button mushrooms
500 g ostrich mince
4 tomatoes, grated
2 tbsp tomato paste
1 tbsp brown onion soup powder
For the cheese sauce
2 cups milk
2 garlic cloves
3 bay leaves
2 tbsp butter
2 tbsp flour
¼ cup grated Cheddar
To assemble
250 g lasagne
1 cup grated Cheddar

METHOD
For the filling
1. Heat the oil over high heat, and fry the onions and garlic, mushrooms and mince individually to ensure the even cooking of each. Set aside.
2. Heat a large pan over medium heat. Add the onions and garlic, mushrooms, mince, tomatoes and tomato paste. Simmer for 3 minutes.
3. Add the onion soup powder and simmer for 5 minutes.
For the cheese sauce
1. Heat the milk in a pot. Add the whole garlic cloves and bay leaves, and keep the milk just below boiling point.
2. In a separate pot, over medium heat, melt the butter. Add the flour and stir with a wooden spoon to form a paste.
3. Add the hot milk, ¼ cup at a time, stirring continuously until incorporated. Make sure no whole garlic cloves or bay leaves sneak in.
4. Remove from the heat and whisk in the Cheddar. Season.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za