Teen Chef - Three Cheese Lasagna

Tuesday, May 22, 2012    

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Amelia 'Milk' Sewell

EFFERVESCENT, down-to-earth, zany and most definitely 'The Girl Boss' are just some of the words Amelia 'Milk' Sewell used to describe herself.

She believes in living her life the way she wants to be treated. Her favourite channel on television the Food Network, explains Amelia's love for cooking as she enjoys playing with different seasonings to create new flavours as a way to add a twist to traditional dishes.

Amelia's Three Cheese Lasagna with Italian Sausage and Plantains is definitely something to make for dinner on a special occasion. And what better time than Mother's Day.

TEENage: What does Mother's Day mean to you?

Amelia: Every day is a Mother's Day for me. I really cherish the relationship that I have with my grandmother, who raised me and I cherish the relationship that I have with my own mother. Mothers should be celebrated every day not just one day. Mothers are the backbone of our society and the world.

Message to her grandmother, Gladys Baracatt:

Thank you for the hard work you have done throughout these years. I know that I have given you a lot of trouble but I turned out GREAT and it's all because of you. I LOVE YOU.


1 1/2 lb meat (grounded)

1 lb turkey sausage (smoked)

1 lb sharp cheddar

1 lb mozzarella

8 oz ricotta

1 pack lasagna pasta

1 tin Delmonte Spaghetti sauce

2 ripe plantains

1 head Garlic (chopped)

1 Onion

2 oz escallion

8 fl oz vegetable oil

1 tbsp dried basil

2 oz brown sugar

Salt to taste

Black pepper to taste


1 In a medium size pot add 1/2 gallon of water, salt and four fluid ounces of oil. Bring water to a boil and cook pasta for about eight to 10 minutes, drain, refresh, oil, and set aside.

2 Season mince with salt and pepper. In a sauté pan over medium heat, add onions, garlic and escallion, sauté for two to three minutes, and then add the mince. Cook for 20 minutes.

3 After the mince has been cooked for 20 minutes add the turkey sausage, salt, pepper, basil and sugar. Continue to cook for another 10 minutes.

4 Preheat oven to 350º F (180ºC).

5 To assemble the lasagna, spread a thin layer of meat sauce in a disposable pan. Layer the ingredients beginning with a layer of pasta, arrange the pasta so that there is an overlap of about one inch . Spread a layer of cheese followed by a layer of meat sauce then plantain. Continue layering the ingredients in this manner, reserving a portion of cheese. Finish with a layer of pasta.

6 Sprinkle the remainder of the cheese on the top of the lasagna. Place the lasagna in the oven and bake for 30 minutes. The top should be a light golden brown when done.

7 Remove the lasagna from the oven and let it stand for 30 to 45 minutes before cutting into portions and serving on heated plates.


* When finishing the top of the lasagna, make sure that all the pasta is covered with cheese as any exposed are will become dry, crisp and burnt.

* Using turkey sausage in this dish alters the flavour profile by adding both a sweet and a smokey flavour to the end product.



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