Lasagna with an Indian twist

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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.

Ingrédients

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

Méthode

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.

Ingrédients

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

Méthode

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.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Poulet au Beurre Classique

Le curry préféré des Indiens est intensément parfumé et velouté avec une sauce à base de tomates légèrement épicée, mais pleine de saveur. Idéal avec le poulet, les fruits de mer, l'agneau, le paneer et de nombreux légumes.

Recommandation d’Anjum