Mutton Keema Lasagna Recipe, Restaurant-Style
Layers of lasagna sheets, spiced mutton keema ragu and a cheesy white sauce, baked until bubbling.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Make the ragu
Cook onion and garlic in oil. Add the mince and brown 8 minutes. Add tomatoes, paste, oregano, chilli and salt. Simmer 20 minutes. Cook until tender, and until minced or shaped meat reaches 71 °C at the centre if you use a thermometer.
- 02Make the white sauce
Melt butter, stir in flour, whisk in milk and cook until thick. Season with salt and nutmeg.
- 03Layer
Spread ragu in a dish, add a sheet, white sauce, then repeat. End with white sauce and mozzarella.
- 04Bake
Cover and bake at 190 °C for 30 minutes. Uncover and bake 15 minutes more.
- 05Rest
Rest for 10 minutes before cutting.
Questions
Do I need to pre-boil the sheets?+
Not if the sauce is wet. Check the pack.
Can I assemble it ahead?+
Yes, a day ahead. Add 10 minutes to the baking time.
Can I freeze it?+
Yes, before baking.