A gorgeous, creamy lasagne made with a flavourful keema (mince meat) sauce and homemade white sauce. Definitely a favourite in my household.

Serves 6 | Preparation Time: 15 minutes | Cooking Time: 50 minutes

Ingredients Required:

For the Keema (Mince Meat) Sauce:

  • 500g Mince (Lamb/Mutton/Beef/Chicken)
  • 1 Medium Onion (Sliced)
  • 100g Mushrooms Sliced (optional)
  • 1 cup Passata
  • 1 tablespoon Garlic & Ginger Paste
  • 2 teaspoons Salt
  • 1 teaspoon Red Chilli Powder
  • 1 tablespoon Garam Masala
  • 3 tablespoons Olive Oil

For the white sauce:

  • 3 tablespoons Plain Flour
  • 400ml Milk
  • 1/2 teaspoon Salt
  • 1/2 cup Grated Cheese
  • 3 tablespoons Olive Oil

For the lasagne:

  • 1 cup Grated Cheese
  • 1 Tomato (Sliced)
  • Lasagne Sheets (fresh or dried)

Method:

  • Preheat oven to 200C/180C Fan/350F/Gas Mark 4

To prepare the keema (mince meat) sauce:

  • Add the oil to a medium pan on high heat, add in the onions and saute for 5 minutes or they are until golden brown and soft.
  • Add in the mushrooms, the spices, salt and garlic & ginger paste, and mix well. Turn to a medium/high heat.
  • After a few minutes, the mushrooms will have softened a little. At this point, add in the mince meat, mix well and cook for 5-10 minutes or until the mince has browned.
  • Stir in the passata, turn to a high heat and bring to the boil.
  • Remove from heat and leave to one side while preparing the white sauce.

To prepare the white sauce:

  • Add the oil to a small pan on low heat, add in the flour and mix together to get a paste. Ensure that the flour does not overcook and burn.
  • Stir in the milk, and turn to a high heat to bring to the boil. As the mixture is boiling, whisk regularly to remove any lumps as the sauce thickens.
  • Once it comes to the boil, add the salt and turn to a low heat. Stir in the cheese until almost melted. Remove from heat.

To assemble the lasagne:

  • Add a layer of the keema sauce to a large oven dish/tin.
  • Cover with a layer of lasagne sheets.
  • Top with another layer of the keema sauce.
  • Cover with a third of the white sauce, and layer over more lasagne sheets.
  • Add the remaining keema sauce.
  • Pour over the rest of the white sauce, and sprinkle with a generous layer of grated cheese.
  • Decorate with tomato slices (optional).
  • Place into the oven for 30 minutes, or until the cheese is a lovely golden brown and bubbling.

Serve with your favourite salad and enjoy 🙂


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