Lasagne

Ingredients

Minced Meat Sauce

400      gms      Mince Meat (Cooked)

800      gms      Tomatoes Coarsely Crushed with Juice

½         cup      Tomato Ketchup

½         cup      Olive Oil

2          nos       Finely Chopped Onions

2          tblsp    G/G/GC Paste

1          tsp       Chilli Powder

2          Stlks    Celery Finely Chopped

1          Bay      Leaf

1          no        Finely Chopped Carrots

Freshly Chopped Coriander leaves

Salt and Crushed Pepper Powder for Seasoning

For Layering Lasagna

1½       cups     Cheddar Cheese Grated

1½       cups     Mozzarella Cheese Grated

6          Lasagna Sheets or Flat Pasta Cooked

Salt and Crushed Pepper Powder for Seasoning

Oil for spraying

Method

Preheat oven to 240° C.

Heat a non stick sauce pan. Add olive oil, onions, bay leaf and G/G/GC paste and sauté well. Add kheema, carrots and sauté until the minced meat cook in its own liquid. Add tomato along with juice, chilli powder and seasoning and stir well. Let the kheema cook in tomato juice until the sauce thickens. Once the kheema sauce is thick, add tomato ketchup, stir and remove from heat and keep it aside.

Mix both the grated cheese together. Cook flat pasta or lasagna sheets according to the pack directions.

Take a baking tray, spray some oil and layer one or two sheet of lasagna to cover the bottom. Spread some cheese and then layer minced meat sauce. Spread some cheese again and cover it with another two sheets of lasagna.

Repeat the layering and finally cover it with lasagna sheets, grated cheese and fresh chopped herbs. Cover the tray with an aluminium foil and bake at 220° for 30 minutes. Remove the tray and uncover the foil paper. Transfer it back into the oven and bake for an additional 10 minutes to give slight brown color to the top of lasagna.

Finally remove the tray and cut into large pieces and Enjoy!!