Keema Lasagne

Keema Lasagne
Layers of curried keema and pasta
Baked in oven
Topped with a spicy bechamel

Western food is always spiced up in our homes. So its no differrent with the classic lasagne.  We as a generation have been adapting our cuisine for decades and this keema Lasagne has always been extremely popular…even when I substitute the pasta sheets for aubergines or courgettes.

I personally think the curried keema simply elevates the dish! It’s also one of the reasons I cook this variation of a quick keema as I make a number of other western dishes using this keema recipe.

The Bechamel in our house, who ever is cooking, myself or my daughter is always spiced up.
Sometimes I add chilli flakes to the butter, sometimes spices depending on what recipe its for! Here I have added fresh coriander and touch of naga pickle!

Another point to note is that I don’t use bechamel on each layer…its not needed.
Having the simple topping of bechamel allows for a thick drooling layer and its not absorbed into the keema lasagne layers.

What you have at the end is a bubbling sublime spicy keema lasagne that is both creamy and delightful!


100g grated cheddar cheese
12 lasagne sheets
1 small green pepper finely diced
2 carrots finely diced
400g mince of your choice
250g passata
2 onions chopped small
6 cloves garlic minced
3 green chilles.
1 inch ginger minced
4 tbsp oil
1 tsp tumeric 
2 tablespoon dried methi
1 tsp coriander powder
2 tsp chilli powder
1 heaped tbsp Basar powder.(East End)
2 tsp salt
1 tsp cumin
2 tbsp tomato puree
1 tsp sugar


Preheat oven as mark 7 / 220 Deg C

For the Keema:

Heat oil in a pan.

Add minced garlic, ginger, onions, green peppers, carrots, sugar and salt and cook for at least 5 minutes. Sweat the ingredients down till they become softer.

When softened add the tomato puree, half a cup of water then cover and cook on low until the oil starts splitting and the veg are all mushy.

Now add the mince.
Cook this now till the mince is browned and any water released is cooked out.

Now add all ground spices, the methi and cook now stirring often till again oil splits. Add splashes of water if required.

Next add the pasata. Reduce heat and continue to cook until you have a thickish sauce and craters of oil floating.
Taste for seasoning, adjust if needed.

Set aside.

For the Bechamel:

40g butter
500ml milk
40g flour
Big handful of fresh coriander
1 tsp Naga pickle optional
50g cheese from above

Melt the butter in a pan on medium flame.

Once the butter is melted add the flour and stir for a few minutes or until you get a sandy paste which is your roux.

Add the milk gradually and now whisk for a good 5 mins or until a smooth thick sauce remains.
Remove from the heat, season with salt and pepper and stir half of the grated cheese.
This is your Bechamel.

Now add the fresh chopped coriander to the Bechamel and 1 tsp of naga pickle which is optional.

To Assemble:

Layer some of the keema over the bottom of an oven proof dish, then top with 3 lasagne sheets, or as you need depending on your dish. Try not to overlap.

Repeat this process untill you end up with a final layer of lasagne sheets. I go for 4 pasta layers so use 12 sheets for my dish.

Cover with the Bechamel, top with the remaining grated cheese and cook in the oven for 30 mins or until the pasta is cooked.

Serve with garlic bread and dressed salad!

Dressed salad


I often make this with layers of grilled sliced subergines instead of the pasta sheets but that is a personal choice. Lightly brush or spray lengthy slices of aubergine with oil and grill on high till slightly charred.

Sliced courgettes are another option.

Make it vegetarian plant based mince! Tastes just as fabulous! Just add veg stock cube.

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