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Home  ?  Recipes  ?  Pasta  ?  Lasagna


Recipe By : Niru Gupta
Type: Pasta Serving: 6-8


  • Oven Temp: 350F-180 C
  • The Meat:
  • Minced Mutton/Lamb/Beef (Keema) 2 cups (500 g)
  • Olive Oil ¼ cup (60 ml)
  • Onions, grated 1 cup (250 g)
  • Garlic paste 2 tsp
  • Bay leaf (Tej Patta) 1
  • Salt 2 tsp or to taste
  • Garam masala ¼ tsp
  • Coriander (Dhania), powder ½ tsp
  • Chilli powder ½ tsp or to taste
  • Tomato Sauce:
  • Tomato puree 2 cups
  • Olive oil 2 tbsp
  • Garlic paste ½ tsp
  • Salt to taste or 2 tsp
  • Chilly powder 1tsp or to taste
  • Oregano and basil leaves 1 tsp each OR1 tbsp each, fresh, chopped
  • Béchamel Sauce:
  • Butter 60 g (1/4 cup)
  • Olive oil 1 tsp
  • Refined flour (Maida) 30 g (1/4 cup)
  • Milk 500 g (2 cups)
  • Cream 250 g (1 cup)
  • Dough:
  • Refined flour (Maida) 240 g (2 cups)
  • Eggs 2
  • Oil 2 tbsp
  • Salt 1 tsp
  • Mozzarella + Cheddar Cheese, grated 125 g (1 cup), approx.
  • An 8" square oven-proof serving dish, greased


  • The Meat: Heat ¼ cup of the oil and add the onions and 1 tbsp. garlic paste, and sauté over high heat, till light brown.
  • Add the meat and turn around over high heat till opaque. Lower heat and add 2 tsp salt, bay leaf, garam masala, coriander powder and chilli powder. Cover and let cook till cooked through (about 10 minutes), stirring 3-4 times.

  • The Dough: Mix dough ingredients and knead to stiff dough, with water and keep covered.

  • Tomato Sauce: Heat olive oil and sauté garlic till slightly colored. Add the tomato puree, salt, sugar, chili powder, oregano, basil and simmer for a couple of minutes, then take it off the heat and keep aside.

  • Bechamel Sauce: Heat butter and the 1 tsp oil (Oil prevents the butter from burning too fast). When butter melts add the flour over low heat, and stir till slightly brown, and add the milk gradually, stirring vigorously, so that no lumps are formed. Add the cream. Bring to a boil, and then simmer for 2 minutes. Take it off the heat.

  • Make up the Lasagne: mix together the meat, 1 ½ cup of the tomato sauce, and 2 cups of the béchamel sauce. Divide the dough into 2, and roll each into thin sheets, till translucent. Cut into 3" strips (you can use a pasta machine if you have one, rolling till No. 5). You can buy sheets too.

  • Spread a little tomato puree over the base of the dish. Line the dish with lasagna strips, overlapping each other a little bit. Spread a thin layer of meat mixture over it, then sprinkle some of the grated cheese.

  • Repeat these layers till you have at least 5 such layers. Cover the last layer with the béchamel sauce and then dribble some tomato sauce over. Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.


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