Kheema Lasagne

Kheema Lasagne

Kheema Lasagne

This lasagne is the perfect one-dish-meal, made even more irresistible in this spicier kheema filled Indian avatar.


For the kheema: For the lasagne sheets: For the bechamel (white) Sauce: For the assembly:
  • 5tbsp Oil, extra for brushing
  • 1tsp Sugar
  • 2 Black cardamoms
  • 2 Green cardamoms
  • 2 Cloves
  • 5-6 Peppercorns
  • 1 Bay leaf
  • 2tbsp Green chillies, sliced fine
  • 1 Medium onion, finely chopped
  • 10-12 pods Garlic, finely chopped
  • 1tsp Ginger, grated
  • 400g Chicken mince, washed and drained
  • 600ml Tomato puree
  • 1tsp Garam masala powder Salt to taste
  • 1/2cup Coriander leaves, finely chopped
  • 12 Lasagna sheets, plain or frilled
  • 2cups Water, hot
  • 2tbsp Butter
  • 2tbsp Refined flour
  • 2cups Milk
  • Salt to taste
  • 200g Mozzarella cheese
  • 100g Parmesan cheese


Prepare 1 large or 4 individual, small baking dishes by brushing them lightly with oil.

For the kheema:

1. Heat the oil in a large pan, add in the sugar and whole spices, saute' till they darken and get aromatic. Add the green chillies and saute for 1 minute until fragrant. Add the onion and garlic and saute till well browned. Add ginger and saute' for 1 minute.

2. Add the chicken mince, and stir fry for about 10-15 minutes till it is well browned. Add the tomato puree, garam masala and salt to the pan and mix well. Simmer till the liquid has reduced a little and the oil has separated. Stir in the coriander leaves. Set aside to cool.

For the lasagne sheets:

Brush lasagne sheets with a little oiland place in a flat square pan. Pour hot water over them to soak them and soften them up. (3-6 minutes).

For the bechamel (white) sauce:

1. Melt the butter,add the flour and stir well. Cook for about 1 minute till mixture begins to darken slightly. Add the milk in a steady stream and vigorously whisk while you do, adding the salt.

2. Let this mixture boil for about 3 minutes till it thickens to a creamy texture. Keep aside.

For the assembly:

1. Place a layer of soaked lasagne sheets in the prepared baking dishes.

2. Spread half the kheema over the lagsagne sheets.

3. Spread a layer of bechamel sauce over the kheema layer.

4. Lay another layer of lasagne sheets over the kheema layer. Then repeat layers of kheema, bechamel and lasagne sheets. Spread a thin layer of bechamel over the last layer.

5. Sprinkle parmesan and mozzarella cheese over the top and cover the baking dish with aluminium foil.

6. Bake at 180°C for about 15-20 minutes.

7. Remove the foil and bake uncovered for a further 5 minutes till the cheese turns golden brown.

8. Serve hot.


Alternatively, you could soften pasta sheets in hot water for a further 3 minutes, then spread each strip individually with kheema and roll up. Put rolled pasta into a glass baking dish, top with bechamel and cheese and bake.

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