Meat and Vegetable Lasagna
Meat and Vegetable Lasagna:
1 and a half lbs cooked keema (minced meat), like the samosa filling keema.
I used two types of cheese (marble cheddar cheese and paneer). The amount of cheese is entirely up to you, you can make the lasagna extra cheesy or somewhat medium cheesy.
1 zucchini..diced into small cubes
1/2 yellow bell pepper..diced into small cubes
1/2 orange bell pepper..diced into small cubes
2 tbsp oil
1 packet oven ready lasagna noodles
Ground black pepper for both bechamel sauce and vegetables.
1 cube of either, vegetable, chicken or beef stock
Sautee the vegetables in the oil, for a minute or two.
Add some salt and ground black pepper..Then keep the vegetables aside.
Now make the bechamel sauce:
Cook 6 cups milk, together with, 6 tbsp flour, salt, ground black pepper and 1 cube of vegetable, chicken or beef stock.
Mix well until the sauce thickens then remove from the stove.
Now take a pan that’s oven safe and pour some bechamel in the pan, then layer the lasagna noodles, then some grated cheese, then some bechamel sauce, then some vegetables, then some cooked keema, then some more cheese, then some noodles, then some cheese then continue repeating the process until all the noodles are layered.
You can pour some bechamel on the top layer of the lasagna noodles.
Cover the lasagna and bake in the oven at 350 degrees for about 30 to 45 minutes or until the lasagna noodles are soft.
Once the lasagna is ready, remove from the oven and cut into pieces.
Serve hot or warm.