Ingredients
Oven ready lasagna pasta
1lb Kheema
Laal Mirch
Haldi
Salt
Dhanya
Shredded cheese of choice (mozzarella)
Kidney beans
Corn
Chopped vegetables (assorted - I generally use bell peppers, celery, onions, chilies, garlic)
Bottle of spaghetti sauce
Olive oil/something similar
Sautee garlic & onions in some olive oil. Add Kheema & masalas to taste. Cook until browned, tasty, and tender. Add bottle of spaghetti sauce + some additional water to make it lightly soupy. Chop vegetables into bite sizes and add. Toss in kidney beans & corn. Simmer sauce until vegetables are tender. Taste to test spiciness/flavor.
Layer lasagna pan as follows bottom up - SAUCE/PASTA/CHEESE. PASTA/SAUCE/CHEESE. PASTA/SAUCE/CHEESE. PASTA/SAUCE/CHEESE on top. Cover with foil and put in oven at 375 degrees for about 40 minutes.
mmm sounds yummy! this is exactly how i make lasagna with a lil desi kick! ive never used corn or beans tho. and sometimes i do a lil layer of ricotta with parmesan, salt, pepper and sauteed spinach, onions and garlic. awesome recipe!
ReplyDeletehmm, ive never done ricotta. I like the garlic addition too. also any tips on how to make my lasagna a little softer around the edges? Its always an issue. Love the recipe, though.
ReplyDeleteI try to pour a little extra sauce along the sides on top so it soaks in while cooking. I had a similar problem the first couple of times.
ReplyDeleteI'm excited about Sal's* recipe. Mine seems like mush in comparison.
*Overachiever.