Desi Keema Lasagna

Ingredients list for Desi Keema Lasagna

• 300 grams Mutton mince (keema)
• 6-8 Lasagne sheets
• 2 tablespoons Olive oil
• 8-10 cloves Garlic finely chopped
• 1 inch Ginger finely chopped
• 2-3 Green chillies finely chopped
• 1 Medium onion finely chopped
• 1 1/2 cups Fresh tomato puree
• 2 teaspoons Tata Sampann Garam Masala
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 3/4 teaspoon Coriander powder
• 2 teaspoons Roasted cumin powder
• 3 tablespoon Fresh coriander leaves
• 1 1/2 cups White sauce
• as required Tomato sauce
• as required Fried onions
• 1 cup Mozzarella cheese grated
• to sprinkle Black peppercornns crushed
• to sprinkle Dried oregano
• to sprinkle Red chilli flakes
• a few Fresh basil leaves

Method

1. Heat olive oil in a shallow non-stick pan, add garlic, ginger and green chillies, mix and sauté till raw smells disappear.
2. Add onion, mix and sauté till translucent. Add mutton mince and mix well. Cover and cook on medium heat for 8-10 minutes.
3. Add tomato puree, Tata Sampann Garam Masala, salt, red chilli powder, turmeric powder, coriander powder and roasted cumin powder and mix well. Cook for 15-20 minutes.
4. Add coriander leaves and mix well. Cook for 1 minute and take it off the heat and set aside to cool slightly.
5. Preheat the oven to 180˚C.
6. Halve the lasagna sheets and arrange them at the base of a baking dish. Spread some white sauce and tomato sauce evenly over them. Spread some keema mixture evenly. Sprinkle a little fried onion and grated mozzarella cheese. Repeat these layers one more time.
7. Top it up with the remaining lasagna sheets and spread white sauce on it evenly. Spread the tomato sauce, sprinkle fried onion, crushed black peppercorns, dried oregano, dried red chilli flakes and grated mozzarella cheese. Place a few basil leaves on top. Place the baking dish in the preheated oven and bake for 15-20 minutes.
8. Bring the dish out of the oven, cut the lasagna into wedges and place them on serving plates. Serve hot.