Meat Lasagne

Oven Temp: 350F-180 C
500 gm keema-cooked
2 cups tomato puree
1/2 tsp garlic paste
salt and sugar to taste
1 tsp chilli powder
1 tsp oregano and basil
2 tbsp olive oil 2 tbsp
60 gm butter
30 gm refined flour
3 cups milk
lasagne sheets
125 gm grated mozarella + cheddar cheese
an 8" square oven-proof serving dish, greased


Heat olive oil and saute garlic till slightly colored. 
Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.

Heat butter and lightly brown flour in it. 

Add milk, bring to a boil and simmer.

To make the lasagne, mix together the meat, 1 1/2 cup of tomato sauce, and 2 cups of white sauce.

Spread a little tomato puree over the base of the dish. 

Line the dish with a layer of the lasagne strips and spread a thin layer of meat mixture over it, then sprinkle some of the grated cheese.

Repeat these layers, till you have atleast 5 such layers. 

Cover the last layer with the white sauce and then dribble some tomato sauce over.

Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.

Courtesy: Chef Niru Gupta