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Thursday, September 15, 2016

Meat Lasagne | Easy way to make Meat Lasagne





















Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Baking Time: 20 minutes
Total Time: 1 hour approx

Ingredients:


10 lasagne sheets, pre-cooked
200 gms mutton mince, chicken or beef
1 medium onion finely chopped
2 medium tomatoes finely chopped
2 tablespoon of chopped garlic
1 tablespoon tomato puree
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup grated cheddar cheese (optional)
4 tablespoon olive oil
1 cup green spring onion and for garnish
Salt to taste

Ingredients for white sauce: (makes 2 cups)

2 tablespoon butter
2 tablespoon plain flour
2 cups warm milk
¼ teaspoon black pepper powder
Extra milk if needed
Salt to taste

Other Ingredients: 

2 cups grated mozzarella cheese
3 to 4 tbsp. butter
2 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup = 250 ml

Method: 

In case if you are not using pre-cooked sheets, heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook for 5 minutes or till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
For the Mutton Mince sauce:
Heat a saucepan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color
Then add chopped onion and fry till it is transparent. Add tomato and fry till soft.
Now add the mince and cook on high flame for 1 minute.
Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree, and Salt. Fry all for 2 minutes on medium heat till it looks like a sauce. Add a half cup of water.
Reduce the heat to low and cook for 10 minutes or until mince is fully cooked. Finally, add spring onion and cook for 1 more minute.
The sauce should not be too dry. Add some pasta water if needed.

For White Sauce: Heat butter in a saucepan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

For baking lasagne: 
Preheat oven to 250 degrees C.
Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.

Cover it with the single or double layer of pasta sheets.
Spread a ladle full of white sauce over the sheets. (not much)
Repeat the steps 2, 3 and 4. Make as many layers as you desire.
The top layer should be a good amount of white sauce topped with 2 or 3 handfuls of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.

Serve hot. 
Note: The baking dish which I used is 22 cm by 16 cm.
Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.



    3 comments:

    1. Can we get a Gs recpe for vegetarian lasagna

      ReplyDelete
    2. The lasagne cups have the same pre boiled lasagne sheets or some wanton wrappers. ? Also with the white sauce in cups won't the cups get soggy?

      ReplyDelete
      Replies
      1. Boiled lasagne sheets are used for cups. U need to bake them just before serving. They will not get soggy

        Delete