No oven, no problem! This pan lasagna is stacked with comfort and loaded with flavor. From gooey cheese to rich, savory layers, every bite is a warm embrace of classic lasagna goodness—made simpler, yet just as satisfying. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Tamatar (Tomatoes) blanched & peeled 500g
-Cooking oil 3-4 tbs
-Beef qeema (Mince) 500g
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped 1 & ½ tbs
-Tomato paste 2 tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Dried oregano ½ tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste
-Paprika powder 1 tsp
-Yakhni (Stock) 2 Cups
-Fresh basil leaves 12-15
-Lasagna sheets 8-10 you can use leftover broken lasagna sheets
-Cream 1/3 Cup (room temperature)
-Cheddar cheese grated ½ Cup or as required
-Mozzarella cheese grated ½ Cup or as required
-Fresh Basil leaves chopped
Directions:
-In a chopper,add tomatoes & blend well to make a puree & set aside.
-In a wok,add cooking oil,beef mince,onion,garlic & mix well on medium flame until it changes color.
-Add tomato paste,mix well & cook for 2-3 minutes.
-Add pureed tomatoes,red chilli crushed,dried oregano,black pepper powder,pink salt,paprika powder & mix well,cover & cook on low flame for 5-6 minutes.
-Add stock,fresh basil leaves & mix well.
-Add lasagna sheets (break into pieces),cover & cook on low flame until lasagna sheets are done & water is reduced (4-5 minutes).
-On low flame,add cream,cheddar cheese,mozzarella cheese,cover & cook on low flame until cheese melts (2-3 minutes).
-Add fresh basil leaves & serve!
