Directions
- Pre heat oven to 350º degrees
- Mix together milk, cheese, eggs and dry oregano, ensuring eggs are incorporated fully into mixture. Set aside.
- Open cans of mackerel and separate from tomato sauce. Mix tomato paste with mackerel sauce then add a little water to thin out slightly
- Heat oil or margarine in a large saucepan. Sautee onion and garlic then add roasted tomatoes and scotch bonnet, continue sautéing.
- Pour in tomato paste mixture and season with salt, pepper and garlic powder. Let ingredients simmer for 15 – 20 minutes over low heat. Sauce should be thick and spicy and well combined.
- In a medium sized greased pan lay lasagne down flat side by side
- Break mackerel into chunks then lay half of it over lasagna.
- Spoon a generous amount of the sauce mixture over the mackerel (not too much to avoid making the lasagna runny). Pour in half of the cheese mixture. Repeat the layering process until all ingredients are used up.
- Place in oven for 45 minutes to an hour or until top appears brown and bubbly.
- Garnish with tomatoes and sprigs of parsley
On a budget, no problem. Try this simple and easy LASCO Hot & Spicy Mackerel Lasagna recipe by LASCO Foods.
