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Flat 10% off on all purchases above Rs. 799. Use code SPECIAL10. Free next day delivery to Delhi, Mumbai, Pune, Ahmedabad, Bangalore, Hyderabad, Kochi, Chennai, Kolkata, Chandigarh, Lucknow, Jaipur, Coimbatore, Indore & North Goa.

Desi Mutton Keema Lasagna Recipe

Prep Time: 10 min | Cooking time: 20 mins

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!

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