Classic Lasagna

Ingredients:

Lasagna Sheets – 8-12 (depending on the size of your dish)

For Mince-meat:

Beef mince 1/2 kg
Garlic paste 1 tsp
Ginger paste 1 tsp
Crushed chillies 2 tbsp
Tomatoes 1/2 kg (take pure red ones)
Onion 1
Salt to taste
Chinese salt 1/4 tsp
Turmeric Powder 1/2 tsp
Red chilli powder 1 tsp
Garam masla 1 tsp
Coriander Powder 1/2 tsp
Yogurt 1/4 cup.
Oil

For the tomato sauce:

Tomato puree/chopped tomatoes 1 tin
Tomato paste 3 tbsp
Oregano 1 tsp
Mixed herbs 1 tsp
Red crushed chillies 1 tbsp (or as per your preference)
Ketchup 1 cup

Garlic cloves, 4 chopped

Onion 1, chopped 

Green chillies 2 chopped.
Sugar quarter tea spoon

Salt & pepper to taste.

Method:

Preheat oven to 200 C (400 F).

Heat oil in a pan and fry onions till light brown in color. Now add the ginger-garlic paste and tomatoes. Fry for another minute or two and now add the rest of the mince-meat ingredients. Stir well and cook for another 20-25 minutes, stirring off and on. Once well cooked, turn off the heat. It’s ready.

Heat oil in a pan and saute garlic cloves, onions and green chilies.  Now add the puree and paste and all the spices. Stir and let it cook for 5-8 minutes.

Finally, cook the pasta, 3 sheets at a time, in a large pot of boiling, salted water for half the recommended time or until the pasta is pliable but slightly hard at the center. About 4-5 minutes.

In a buttered ovenproof dish, spread a thin layer of tomato sauce. Lay 3 sheets pasta, over the sauce. Spread a quarter of the minced meat over the pasta. Spread a quarter of the sauce over the minced meat and sprinkle with a quarter of cheese. Starting with another 3 layers of pasta sheets, repeat layers. Repeat layers again to finish, ending with mozzarella cheese.  Bake in oven until golden and bubbling, 30 minutes. Leave to stand for five minutes before serving.

Recipe by Daniya Ahmed.