Keema Lasagna
Keema Lasagna
An Indian-Italian fusion lasagna by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 1 hour 30 minutes
  • Yield 5 to 7 servings
Ingredients
  • Keema:
  • 4 tablespoons oil
  • 1 bay leaf
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 3 large onion, minced
  • ¼ teaspoon turmeric
  • 1 tablespoon chilli powder
  • 1 kilogram of mince chicken
  • 7 tomatoes, cubed
  • 1 tablespoon heaped of powdered keema spice mix
  • ½ pack lasagna sheets
  • ¾ cup grated mozzarella and cheddar cheese mix
  • Salt
  • Basil for garnish
  • Keema Spice Mix:
  • 1 tablespoon coriander seeds
  • 2 tablespoons cumin
  • 1 tablespoon fennel seeds
  • 2 inch cinnamon stick
  • 1 teaspoon black pepper
  • 4 - 5 cardamom seeds removed from pods
  • 8 to 10 cloves
Method
  1. Keema Spice Mix:
  2. Dry roast all the Keema spice ingredients together.
  3. Grinder the roasted Keema spice into fine powder. Set aside.
  1. Keema:
  2. In a pan, heat the oil up.
  3. Toss in the bay leaf and then the onions. Sauté until onions softhen. Add ginger and garlic paste. Continue to saute.
  4. Add turmeric, chilli powder and tomatoes.
  5. Continue to cook until tomatoes soften and oil starts to come out from the sides of the pan.
  6. Add mince chicken, Keema spice mix and season with salt.
  7. Stir to combine all ingredient and continue to cook untill Keema thickens.
  1. ASSEMBLY:
  2. Preheat oven to 180 degree Celsius.
  3. Spread a layer of Keema into a 9” x 9” baking tray.
  4. Cover Keema with lasagna sheets. Add another layer of Keema over the lasagna sheets.
  5. Place the last layer of lasagna sheets, topping up with the remaining Keema.
  6. Sprinkle cheese and bake at 180 degree Celsius for about 30 mins or untill the cheese melts and forms a golden brown crust.
  7. Garnish with basil.

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