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Main Ingredients | Lasagne sheets, Mutton mince |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Lasagne Bolognese
- 12 Lasagne sheets
- Mutton mince
- 2 tablespoons Olive oil
- FOR BOLOGNESE SAUCE
- 2 cups Mutton mince (keema)
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 inch stalk Celery chopped
- 2-3 cloves Garlic chopped
- 1 medium Carrot chopped
- to taste Salt
- 3-4 Black peppercorns crushed
- 2 cups Tomato concasse
- 4-5 tablespoons Tomato puree
- 1 cup Cheese sauce
- 1/2 cup Processed cheese grated
Method
- Bring plenty of water to a boil in a large pan and stir in the olive oil. Add the lasagne sheets and cook till al dente (cooked, but still firm to the bite).
- Drain and refresh in cold water. Drain again and set aside to cool.
- Preheat the oven to 180°C.
- To make the sauce, heat the olive oil in a pan. Add the onion and celery and sauté for a few minutes. Add the garlic and continue to sauté for a few seconds. Add the carrot and mutton mince and continue to sauté over high heat for three to four minutes.
- Lower heat, add half a cup of water and simmer till mince is tender. Stir in salt and crushed peppercorns, tomato concasse and tomato purée and mix well.
- Line the base of an ovenproof dish with a few cooked lasagne sheets. Top with some of the Bolognese sauce. Repeat layers ending with lasagne.
- Pour the cheese sauce over and sprinkle the top with grated cheese. Bake for about fifteen to twenty minutes.
- Serve hot.
Nutrition Info
Calories | 2342 |
Carbohydrates | 138.1 |
Protein | 116 |
Fat | 147 |
Other Fiber | Iron- 19.7mg |
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