Indian Lasagne



Oven Temp: 350F-180 C
500 gm kheema-cooked

 2 cups tomato puree
1/2 tsp garlic paste
salt and sugar to taste
1 tsp chilli powder
1 tsp oregano and basil
2 tbsp olive oil
60 gm butter
30 gm refined flour
3 cups milk
Lasagne sheets
125 gm grated mozarella + cheddar cheese
an 8″ square oven-proof serving dish, greased
Heat olive oil and saute garlic till slightly colored.
Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes. Heat butter and lightly brown flour in it.
Add milk, bring to a boil and simmer.To make the lasagne, mix together the meat, 1 1/2 cup of tomato sauce, and 2 cups of white sauce. Spread a little tomato puree over the base of the dish.Line the dish with a layer of the lasagne strips and spread a thin layer of meat mixture over it, then sprinkle some of the grated cheese. Repeat these layers, till you have at least 5 such layers. Cover the last layer with the white sauce and then dribble some tomato sauce over. Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.

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