Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Baked Chicken Tikka Pasta

Serving Size: 4 to 5 person

Ingredients for Chicken Tikka Sauce:

• 500 grams boneless chicken finely chopped
• 1 medium onion
• 2 tomatoes
• 2 green chilies chopped
• 1 tbsp. tomato puree
• 2 tsp ginger & garlic paste
• 2 tbsp. tikka masala powder
• 1 tsp black pepper powder
• 1 tbsp. yogurt
• 1 tsp cashew nut paste
• ½ cup cream
• 2 tbsp. chopped mint leaves
• ½ cup chopped coriander leaves
• Salt
• 5 tbsp. cooking oil

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt 

Other Ingredients:

• 3 cups uncooked pasta (any shape)
• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano 

Method:

Chicken Tikka Sauce: 

1. Heat oil in a sauce pan and fry onion till soft. Then add ginger & garlic paste along with tomatoes and cook till it is soft.
2. Now add finely chopped chicken pieces, green chilies, tikka masala powder, tomato puree, yogurt, black pepper powder and salt. Cook till chicken pieces are fully done.
3. Finally add cashew nut paste, cream, chopped mint and coriander leaves and cook for 5 more minutes.
4. Remove from heat and keep warm.

White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

Pasta: 

1. Boil water in a large sauce pan with salt. Add pasta and cook pasta till it is 90% done. Drain the water and add boiled pasta to the Chicken Tikka Sauce. Mix well.
2. Pre heat oven to 250 degrees C.
3. Take a baking dish and make a layer of chicken pasta. Pour white sauce on pasta as second layer. Sprinkle a handful or more of mozzarella cheese on white sauce along with red chili flakes, oregano and butter.
4. Bake the pasta for 10 to 15 minutes or till the cheese melts and turns golden.
5. Serve hot.