Chili Lasagna Recipe | Food Diaries | Zarnak Sidhwa | Italian Food

Method:
Heat oil. Add the celery, onion, carrot and garlic, sauté until lightly golden. Add mince saute well, breaking up any lumps for 5-6 minutes until browned. Add spices and tomato paste and cook. Add tomatoes, beans and 1/2 cup water and simmer until thickened. Stir in coriander. Lay half of the chili and then half of the lasagna sheets in a deep baking dish, then spoon over rest of the chili. Repeat the layers till all chili and lasagna sheets are used up. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top. Bake the lasagna at 190 degrees c for 20-25 minutes until golden and bubbling. Garnish with parsley and serve.

Method:
Melt dark chocolate and butter in a pan. Once melted add the coffee, cocoa powder, vanilla essence and sugar and whisk well until the sugar has dissolved. Beat the eggs. Add the chocolate mixture. Fold in the flour and salt. Add the walnuts and chocolate chips. Pour this mixture into a greased and lined 8” tin and bake at 180 degrees C for 30-40 minutes or until the skewer comes out with a few moist crumbs stuck to it. Cool on a wire rack. Meanwhile to prepare the frosting, in a saucepan, add cream, chocolate and coffee and bring it to a gentle simmer. Let cool and then pour fudge sauce over the brownie and spread it all over. Let set. Serve either warm or cold with a scoop of vanilla ice cream.