Ingredients:
Beef Mince Sauce:
- Oil ½ Cup
- Pyaz (Onion) chopped 2 medium
- Lehsan (Garlic) crushed 5-6 cloves
- Beef mince (Beef qeema) ½ kg
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch (Red chili) crushed 1 tsp
- Tomato paste 2 tbs
- Tomato puree 450 gms
- Dried oregano ½ tsp
- Pani (Water) 1 Cup or as required
Ricotta Cheese:
- Doodh (Milk) Fresh 2 litres
- Cream 1 Cup
- Namak (Salt) 2 tsp or to taste
- Sirka (Vinegar) 4 tbs or as required
- Muslin/Cheese cloth
Ricotta Cheese Layer:
- Ricotta cheese 2 Cups
- Namak (Salt) ¼ tsp
- Dried basil leaves ¼ tsp
- Dried oregano ¼ tsp
- Anda (Egg) 2
Assembling:
- Lasagne sheets 12
- Cooked beef mince
- Ricotta cheese layer
- Cheddar cheese grated as required
- Mozzarella cheese grated as required
- Dried oregano to sprinkle
Directions:
In pot,add water,salt and bring it to boil,add lasagne sheets and cook for 3-4 minutes then strain and set aside.
For Beef Mince Sauce:
In pot,add oil,onion and cook until translucent.
Add garlic and mix well.
Add beef mince and mix well until it changes color.
Add red chili powder,cumin seeds,black pepper powder,salt,red chili crushed and mix well for 2-3 minutes.
Add tomato paste and tomato puree,mix well and cook for 3 minutes.
Add dried oregano,water and mix well.
Cover and cook on low flame for 8-10 minutes or until done & set side.
For Ricotta Cheese:
In pot,add milk,cream and salt,mix well and simmer on low flame for 10-12 minutes until milk is boiled.
Add vinegar,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey.
Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the ricotta drain for 45 minutes.
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Ricotta Cheese Layer:
In bowl,add ricotta cheese and crumble it with the help of hands,add salt,dried basil leaves,dried oregano,eggs and mix well & set aside.
Assembling:
Grease baking dish with oil,place lasagne sheets,add cooked beef mince and spread it,add ricotta cheese layer and spread it.
Place another layer of lasagne sheets,spread cooked beef mince and ricotta cheese layer.
Place lasagne sheets layer and spread cooked beef mince.
Add cheddar cheese,mozzarella cheese & sprinkle dried oregano.
Bake in preheated oven at 180 C for 30 to 35 minutes or until cheese melts & golden brown color appears.
Lasagne is ready to serve.
Ajza:
Beef Mince Sauce:
- Oil ½ Cup
- Pyaz (Onion) chopped 2 medium
- Lehsan (Garlic) crushed 5-6 cloves
- Beef mince (Beef qeema) ½ kg
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch (Red chili) crushed 1 tsp
- Tomato paste 2 tbs
- Tomato puree 450 gms
- Dried oregano ½ tsp
- Pani (Water) 1 Cup or as required
Ricotta Cheese:
- Doodh (Milk) Fresh 2 litres
- Cream 1 Cup
- Namak (Salt) 2 tsp or to taste
- Sirka (Vinegar) 4 tbs or as required
- Muslin/Cheese cloth
Ricotta Cheese Layer:
- Ricotta cheese 2 Cups
- Namak (Salt) ¼ tsp
- Dried basil leaves ¼ tsp
- Dried oregano ¼ tsp
- Anda (Egg) 2
Assembling:
- Lasagne sheets 12
- Cooked beef mince
- Ricotta cheese layer
- Cheddar cheese grated as required
- Mozzarella cheese grated as required
- Dried oregano to sprinkle
Directions:
Pot mein pani aur namak dal ker ubal lein,lasagne sheets dal ker 3-4 minutes kliya paka lein phir strain ker ka side per rakh dein.
For Beef Mince Sauce:
Pot mein oil aur pyaz dal ker translucent hunay tak paka lein.
Lehsan dal ker ache tarhan mix ker lein.
Beef qeema dal dein aur qeema ka rang tabdeel hunay tak ache tarhan mix karein.
Lal mirch powder,zeera,kali mirch powder,namak aur lal mirch crushed dal ker 2-3 minutes kliya ache tarhan mix karein.
Tomato paste aur tomato puree dal ker acha tarhan mix karein aur 3 minutes kliya paka lein.
Dried oregano aur pani shamil karein aur ache tarhan mix ker lein.
Dhak ker halki ancch per 8-10 minutes ya pak janay tak paka lein & side per rakh dein.
For Ricotta Cheese:
Pot mein doodh,cream aur namak dal ker ache tarhan mix karein aur halki ancch per ubal anay tak 10-12 minutes kliya paka lein.
Sirka dal ker ache tarhan mix karein aur curdle hunay tak halki ancch per paka lein aur bech bech mein chamcha chalatay rahein.
Bowl per strainer rakh dein aur curdle mixture ko pour ker lein aur whey ko alag ker lein.
Ab strainer tray per muslin cloth/cheese cloth rakh dein aur curdle ko muslin cloth mein bund ker lein aur heavy weight rakh dein.
Ricotta ko drain kerna kliya 45 minutes kliya chor dein.
Tazi ricotta use kerna kliya tayyar hai or airtight container mein dal ker 1 week kliya refrigerate ker saktay han.
Ricotta Cheese Layer:
Bowl mein ricotta cheese dal ker haathon ki madad sa crumble ker lein,namak,dried basil leaves,dried oregano aur anda dal ker ache tarhan mix ker lein.
Anday dal ker ache tarhan mix karein & side per rakh dein.
Assembling:
Baking dish ko oil sa grease karein,lasagne sheets rakh dein,cooked beef qeema aur ricotta cheese dal ker spread ker lein.
Dobara lasagne sheets ki layer laga lein aur cooked beef qeema aur ricotta cheese ki layer laga lein.
Lasagne sheets ki layer laga ker cooked beef qeema ki layer laga lein.
Cheddar cheese,mozzarella cheese dal ker upper sa dried oregano sprinkle ker lein.
Preheated oven mein 180 C per 30 to 35 minutes ya cheese melt & golden brown color anay tak bake ker lein.
Lasagne serve kerna kliya tayyar hai.
