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Indian Lasagna

6 servings


Nelson Mukombiwa shared with us this great tasting lasagna with an Indian twist.

 

Ragu

Ingredients

1 clove garlic

1 medium onion

2 stalks celery

1 carrot

2 Tbsp olive oil

450 g Anamma mincemeat (frozen)

95 g tomato paste

1 ½ dl water

1 ½ dl soymilk

1 tsp turmeric

1 tsp curry powder

1 tsp dried basil

Salt

 

Instructions

Slice the garlic. Finely chop the onion, celery and carrot. Next, preheat a large pot over

medium heat. Once hot, add the oil and vegetables and let cook until translucent.

Add the Anamma meat and cook until it has thawed and it has heated up. Once the Anamma meat has heated up, add the tomato paste, turmeric and curry powder. When the spices get fragrant add the water and milk. Keep stirring making sure nothing sticks on the bottom. It won’t take long for all of the liquid to evaporate, however, it should still be moist. Season with salt to taste.

 

Bechamel

Ingredients

1 tbsp olive oil

1 onion, diced

1 cloves garlic

2 ½ dl cashews

3 ½ dl water

1 ½ tsp bouillon powder

1 tbsp nutritional yeast

1 ½ tsp onion granules

1 ½ Tbsp lemon juice

1 tsp sea salt

 

Instructions

Heat a pan and add the olive oil. Add the onions and sauté until translucent. Add the garlic and cook for another minute. Transfer the cooked onions and garlic into the blender. To finish the sauce, add the remaining ingredients. Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.

 

Seasoning

Ingredients

1 tbsp nutritional yeast

1 tbsp sesame seeds, toasted

Pinch salt

 

Instructions

Grind the ingredients in a coffee grinder until finely ground.

 

 

Assembling the Lasagna

Preheat your oven to 200° C. To begin assembling, spread a layer of ragu over

the bottom of the baking dish. Then add your lasagna sheets. Spread a layer of ragu over the

pasta then top with the bechamel and seasoning. Continue and repeat layering the lasagna

sheets, ragu, bechamel and then the seasoning. The last layer should be a layer of pasta

topped with a generous coating of bechamel. Spread the bechamel out to cover the edges so the sheets don’t dry out during baking.

 

Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Sprinkle with dried basil and serve.

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