Keema (Mince Meat) Lasagne Recipe
https://youtu.be/Q1l3Ly4VgP4
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 🙂
