If you’ve ever wondered what happens when classic Italian cuisine meets bold Indian flavors, this mouthwatering keema lasagna recipe is the answer. A perfect fusion of spices, cheese, and layered indulgence, this dish is ideal for cozy evenings and rainy-day cravings.
Inspired by the culinary genius of Chef Sanjeev Kapoor, this fusion-style keema lasagna gives traditional lasagna a desi twist that’s both hearty and flavorful. So if you’re ready to ditch takeout and whip up something warm and cheesy at home, let’s get cooking!
Desi Keema Lasagna Recipe
Ingredients:
- Mutton keema – 300g
- Lasagna sheets – 6 to 8
- Olive oil – 2 tbsp
- Finely chopped garlic – 8 to 10 cloves
- Finely chopped ginger – 1 inch piece
- Green chillies – 2 to 3
- Chopped onion – 1.5
- Fresh tomato puree – 1.5 cups
- Garam masala – 2 tsp
- Salt – as needed
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – ¾ tsp
- Roasted cumin powder – 2 tsp
- Fresh coriander leaves – 3 tbsp
- White sauce – 1.5 cups
- Tomato sauce – as required
- Fried onions – as required
- Mozzarella cheese (grated) – 1 cup
- Crushed black pepper – to sprinkle
- Dried oregano – to sprinkle
- Red chilli flakes – to sprinkle
- Fresh basil leaves – a few
Method:
Start by heating olive oil in a pan. Add garlic, ginger, and green chillies and sauté until fragrant. Toss in the chopped onions and cook until translucent. Add the mutton keema and mix well. Cover and cook over medium heat for 8–10 minutes.
Now add tomato puree, garam masala, salt, red chilli powder, turmeric, coriander powder, and roasted cumin powder. Stir thoroughly and let it cook for 15–20 minutes. Finish with chopped coriander leaves and cook for an additional minute before removing from heat.
Preheat the oven to 180°C. Halve the lasagna sheets and layer them at the bottom of your baking dish. Spread a layer of white sauce and tomato sauce, then add a generous amount of keema, fried onions, and grated Mozzarella. Repeat layers until the dish is full.
Top the final layer with more cheese, black pepper, oregano, chilli flakes, and fresh basil. Bake in the oven for 15–20 minutes. Once done, slice and serve hot.
This keema lasagna delivers the richness of cheese and pasta with the satisfying warmth of Indian spices—perfect for a monsoon treat or festive dinner.