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Cuisine: Italian
Type: Pasta


s. no Ingredient Quantity
For beef mince:
1 Beef Mince / Keema 200 grams
2 Tomatos 4 medium, chopped
3 Onion 1 medium
4 Ginger garlic paste 1 tablespoon
5 salt To taste
6 Red chili powder ½ teaspoon
7 Chilli Garlic Ketchup ½ cup
8 Oil 2 tablespoons
For white sauce
9 All-purpose flour / maida 2 tablespoons
10 Butter or oil 2 tablespoon
11 Milk 1 cup
12 salt To taste
13 Black pepper ½ teaspoon
Other ingredients
14 Lasagna Sheets 12- 15
15 Cheddar Cheese 1 cup, grated
16 Red chilli flakes / kutti lal mirch To sprinkle


How to Cook Lasagna:

For keema:

  1. Preheat oven at 180 degrees.
  2. Take pot and heat oil. Fry sliced onion till golden and add mince/keema.
  3. Fry keema on high flame for 2 – 3 minutes. Add all ingredients except for ketchup.
  4. Keep frying for 5 minutes or so then add water enough for keema to cook well.
  5. Once keema is cooked, keep it aside. After few minutes, add ketchup and mix well.

For white sauce:

  1. Dry roast maida in a pan for few minutes till you notice slight change in color.
  2. Add butter while stirring continuously using whisk.
  3. Now add milk gradually while stirring continuously to avoid lumps.
  4. Sauce should not be too thick. Add more milk if it is thick.
  5. Turn off the flame and add salt & pepper.

Assembling/Layering Lasagna:

  1. Boil lasagna sheets as per directions provided in packet.
  2. Take a baking dish and grease it with oil/butter.
  3. Spread lasagna sheets first. Spread mince then pour some white sauce. For second layer, repeat this step.
  4. Lastly, put grated cheese over the top of the dish and sprinkle red chili flakes.
  5. Put the dish in oven and bake for 30 minutes so that cheese is melted nicely.
  6. Serve hot.

Tip: You can also bake in microwave for 5 minutes or till cheese is evenly melted.

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