Thai Panang Curry Lasagne

INGREDIENTS:

3 tablespoons panang curry paste

I kg ground beef

400g diced tomatoes, drained

800g (2 cans) Thai coconut milk

1 tablespoon fish sauce

3 cups grated Mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup lightly packed basil leaves

1 cu lightly packed baby spinach leaves

9 large or 12 small lasagne sheets

1 tablespoon chopped basil

METHOD:

Preheat the oven to 400º F.

Place 3 tablespoons of thick cream from the top of one can of coconut milk in a large saucepan over low heat. Add 3 tablespoons of panang curry paste and “sweat” for about 5 minutes, stirring, until the paste is fragrant and darker oils begin to appear.

Increase heat to medium, then toss in the ground beef and stir to coat thoroughly with the fried curry paste. Cook for 5 minutes, stirring occasionally, until beef is no longer pink.

Add the drained diced tomatoes, the remainder of the opened can of coconut milk, and the fish sauce. Stir to incorporate. Simmer over low heat, uncovered, for 15 to 20 minutes, until the sauce is thickened and no longer soupy. Skim away any fat from the surface and let cool slightly.

In a small bowl, combine parmesan and mozzarella with the second can of coconut milk. In another small bowl, toss together the baby spinach and basil leaves.

Place a layer of 3 large or 4 small lasagne sheets in a 12” x 8” pan. Cover with 1/3 of curry sauce and half of basil and spinach mix, then dollop with 1/3 of cheese mix. Repeat with another layer of lasagne, 1/3 of sauce, remaining greens, and 1/3 of cheese. Finally, top with lasagne, remaining curry sauce, and remaining cheese mix.

Cover pan tightly with foil and bake for 35 minutes, then uncover and bake for 5 minutes. Let cool, then garnish with chopped basil.