Desi Mutton Keema Lasagna Recipe

INGREDIENTS

• 1 cup of Blue Tribe Plant Based Mutton Keema
• 1 tbsp oil
• 4-5 cloves of garlic, minced
• 2 tsps of grated ginger
• 1 large onion, finely chopped
• 1 cup of tomato puree
• ½ tsp turmeric powder
• 2 tsps of coriander (dhania) powder
• 2 tsps of garam masala
• 2 tsps amchur (dried mango) powder
• 2 tsps of red chilli powder
• Salt, to taste
• 2 tsps jeera (cumin) powder
• 1 tsp coconut sugar
• 50ml of water
• 6 Lasagna sheets, boiled to al dente
• 1 cup of vegan white sauce
• Grated vegan cheese
• Thinly sliced red onions

METHOD

• 1. Preheat your oven to 190 degrees Celsius. In a pan, add in some oil and sautee the garlic till it starts turning slightly brown. Add in ginger and onions and sautee till onions are translucent.
• 2. Now add in the tomato puree, spices and salt. Simmer for 4-5 minutes.
• 3. Add in the sugar, followed by the Blue Tribe Mutton keema. Add in 50 ml of water and cover to simmer for 5-6 minutes, stirring periodically.
• 4. Boil and prep lasagna sheets and grate your favourite vegan mozzarella cheese.
• 5. Layer the lasagna sheets with the plant based keema mix, white sauce, vegan cheese, red onions and oregano as shown in the video.
• 6. Bake at 190 degrees Celsius for 12-14 mins, till the top is golden brown.
• 7. Garnish with greens and serve hot!