THE BEST MUTTON KHEEMA LASAGNA | MUTTON LASAGNA

ground mutton

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the water + cornstarch mix is a budget-friendly thickener.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Heat pan on medium high heat and add 2 medium size finely chopped onions; sauté for a minute.

Add 3 garlic cloves finely chopped and 1/4 cup olive oil; then add 500 grams of mutton keema and fry for one minute.

Stir in 2 teaspoons red chili powder, 1 teaspoon roasted cumin powder, and 1 teaspoon salt; cook for 2 minutes until oil separates.

Add 2 cups of tomato puree and cook for three minutes.

Sprinkle fresh chopped coriander leaves and adjust salt as per taste; cook for one minute and switch off the flame.

In a separate pan, melt 3 to 4 tablespoons of butter; add 3 tablespoons all purpose flour (maida) and whisk until a thick creamy paste forms.

Slowly pour in 1 cup of milk while whisking to break lumps; continue adding milk until smooth consistency is reached.

Increase heat slightly and add 1 tablespoon shredded cheddar cheese; season with a pinch of nutmeg powder and a pinch of salt.

Boil lasagna sheets in salted water with 1 tablespoon of oil until soft.

Preheat the oven to 180°C.

To assemble, spoon a small amount of keema on the bottom of the baking dish; top with an even layer of lasagna sheets.

Add more keema to cover the pasta completely, then add 2 tablespoons of white sauce; repeat layers as needed.

Finish with shredded mozzarella cheese on top and bake in the oven for 35 to 45 minutes or until bubbling and golden.

Let it cool slightly for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens