How to make Lasagna - Indian Style!

For this recipe, you will need:

• Small chicken pieces / Minced meat
• Chopped assorted vegetables
• One small chopped onion
• 1 spoon of salt
• 3 tablespoons of oil
• a teaspoon of cumin
• Spices (Red chilli powder, turmeric powder, coriander powder, crushed green chilli, crushed ginger/garlic)
• Bechamel (white sauce: flour, butter, milk)
• Mashed potatoes
• Grated cheese
• Lasagna sheets
• OPTIONAL: garam masala

For a video recipe:



METHOD (featuring cameo appearances from the Wooden Spoon and Flat Steel Spatula a.k.a Chabetti - lol)

1. Sweat down some chopped onion in a little oil and cumin seeds. 

2. When the onion begins to turn a ginger colour, mix in all the spice powders, crushed chillies and ginger, as well as half a teaspoon of salt (adjust to taste). 
3. Add a few tablespoons of passata or blended tomatoes to make it moist.

4. Boil the chosen meat in half a teaspoon of salt and turmeric as a marinade. 
5. Once it is mostly cooked, mix the meat into the spice mixture and stir until fully combined.

6. Boil and drain mixed cubed vegetables. (Suggestions: carrots, peas, sweetcorn, swede, broccoli, green/long beans) Don't use potatoes as they will be in the mash.
7. Mix the boiled veg into the meat filling.

PREPARATION:

1. Lay down lasagna sheets in your chosen tray.  Make sure it is deep.  You might have to break the sheets into different sizes. Don't worry, as long as the majority of the bottom of the tray is covered, you'll be fine.

2. Spread a thin layer of bechamel over the sheets.  This is to soak the sheets and ensure they will be cooked and soft like pasta.



3. Spread the first layer of the meat filling over the top of the bechamel.  Use 1/2 of the entire filling, the other 1/2 will be needed for the second layer.

4. Now repeat the whole process: place lasagna sheets on top of the meat, then spread bechamel over the top and spread the remaining meat filling on top of that.




 

5. Now layer for the third time lasagna sheets and bechamel.  It is now time for the mash and cheese.
6. Spread a thin layer of mashed potatoes over the top of the bechamel.  Be careful not to let the mash layer get too thick as this will overpower the spices.
7. Grate cheese over the top of the mash.  Regular cheddar cheese will do just fine.

Bake in the oven for 1 hour at Gas Mark 4.  Once cooked, it will look brown at the edges, the cheese will be all cooked.  Allow to cool for 5-10 minutes, cut into slices or squares of preferred size and enjoy!