Lasagna with an Indian twist
Lasagna with an Indian twist
SERVES 4
10 MINS PREP
COOKS IN 60 MINS
Add layers of deliciousness and complexity to your next lasagne with the mild spicing and tomato-richness of this sauce. A much-loved easy dinner idea.
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Tailored to Taste
Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.
Ingredients
- 2 packs of The Spice Tailor Classic Butter Chicken
- 1 tbsp vegetable oil
- 400g lean ground beef
- ½ beef stock cube, gel or 150ml beef stock
- Salt and ½ tsp freshly ground black pepper to taste
- 300ml crème fraiche / sour cream
- 1 large green onion, finely sliced
- 1 tsp of corn starch
- Fresh lasagne sheets
- 100g parmesan or other full flavoured hard yellow cheese, grated
Method
- Using a large frying pan, brown the beef in two batches, using half the oil for each batch. Make sure you break up any large clumps.
- Once cooked add all of the beef into the pan along with the stock and the base and main sauces. Add a good splash of water if you’re using a gel or cube of stock.
- Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
- Once done, stir in the white bits of the green onion. If the mixture is too thick, loosen with a little boiling water.
- Mix the crème fraiche, onion greens, corn starch and a splash of water to loosen to a creamy pouring consistency. Season lightly with salt and pepper.
- Preheat the oven to 350ºF/180ºC/Gas Mark 4.
- Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
Tailored to Taste
Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.
Ingredients
- 2 packs of The Spice Tailor Classic Butter Chicken
- 1 tbsp vegetable oil
- 400g lean ground beef
- ½ beef stock cube, gel or 150ml beef stock
- Salt and ½ tsp freshly ground black pepper to taste
- 300ml crème fraiche / sour cream
- 1 large green onion, finely sliced
- 1 tsp of corn starch
- Fresh lasagne sheets
- 100g parmesan or other full flavoured hard yellow cheese, grated
Method
- Using a large frying pan, brown the beef in two batches, using half the oil for each batch. Make sure you break up any large clumps.
- Once cooked add all of the beef into the pan along with the stock and the base and main sauces. Add a good splash of water if you’re using a gel or cube of stock.
- Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
- Once done, stir in the white bits of the green onion. If the mixture is too thick, loosen with a little boiling water.
- Mix the crème fraiche, onion greens, corn starch and a splash of water to loosen to a creamy pouring consistency. Season lightly with salt and pepper.
- Preheat the oven to 350ºF/180ºC/Gas Mark 4.
- Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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