This is my own creation, and it came out with quite a special flavour. Simply add coconut milk and boiled mung beans. Instead of meat you can use only vegetables if you’re looking for a vegetarian dish.

300g mince meat of your choice (chicken/pork/beef)

300g mung beans (green gram) (soaked overnight and then boiled)

2 tins (800g) chopped tomato

1 onion (chopped)

3 garlic cloves (chopped)

3 bay leaves

2 sprigs thyme

3 tbs parsley ( chopped)

150g cheddar cheese

75g Parmesan cheese

6 lasagna sheets

3 tbs butter

3 tbs olive oil

3 tbs flour

2 cup coconut milk (fresh or powder)

1 tsp mustard paste

Salt and pepper

Heat the pan, add meat and  cook for about 10 minutes.  When meat is cooked, remove the fat. Boil the mung beans (green gram), mix with the meat and keep on one side. Heat a pan, add olive oil, garlic and onion and sauté. Add chopped tomato, bay leaf and thyme and cook slowly until the sauce becomes thick and rich, then add the salt and pepper.  Check the seasoning, remove the bay leaf. Grate both cheeses and mix with the chopped parsley. Then combine the tomato sauce with the meat and mung beans.

Melt the butter in a pan, add flour and cook until well combined. Remove from heat, add the milk little at a time and mix so there are no lumps. Add mustard paste and heat on low until you get a thick sauce. Remove from the heat, add salt.

Heat the oven to 180*. In an ovenproof dish spoon one third of the meat sauce into the dish, then cover with some fresh lasagna sheets then the coconut sauce. Sprinkle some cheese. Repeat until you have 3 layers of pasta. Cover with the remaining sauce, sprinkle the top with the remaining cheese. Bake for about 30 to 40 minutes until the top is bubbling and lightly browned.