Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef & fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries.
Now add onion, tomatoes, fresh coriander & basil, let it cook covered on low heat for 15 min. dry all water of it.
Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling & thick, and season with salt pepper & nutmeg.
In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked.
Use 9x13 inch Pyrex dish. Spread ½ cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread ½ cup of sauce on meat, then ¼ of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella & parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (346g)|
|Recipe Makes: 6|
|Calories from Fat: 391 (65%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 130.2mg||40 %|
|Sodium 569.5mg||20 %|
|Potassium 512.9mg||13 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 16.1g|
|Protein 33.7g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 598
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