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Indian Lasagna

Indian lasagna Recipe
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Indian Lasagnajim dygasMarch 20, 2015

This comfort dish gets a new twist… it’s made with thin layers of potatoes with a spicy ground lamb sauce!

 Ingredients

10 servings
  • 2 Tbsp Extra virgin olive oil
  • 1 med onion, minced
  • 2 lbs ground lamb (can substitute with ground beef or turkey
  • 2-1/2 tsp salt, divided
  • 1 tsp black pepper, freshly grated
  • 1 cup chopped parsley
  • 3 14.5-oz cans tomato sauce
  • 3-1/2 tsp Urban Accents Punjab Red Tandoori
  • 2 Tbsp lemon juice
  • zest of one lemon
  • 1-1/2 lbs Yukon gold potatoes, peeled & thinly sliced
  • 1/2 lb ricotta salata

Time

 
20 min
 
1 h 30 min
 
1 h 50 min

 Instructions

  1. Preheat oven to 375F. Lightly oil a 9" x 13" baking dish.
  2. Heat olive oil in large skillet over med-high heat and saute onion until translucent. Add lamb, 1 tsp salt & 1 tsp pepper. Cook until lamb is browned and cooked through. Stir in parsley and set aside to cool.
  3. In medium saucepan, over low heat, combine tomato sauce and Punjab Red Tandoori; simmer 5 min. Take off heat and add 1-1/2 tsp salt, lemon juice and lemon zest.
  4. Spread a thin layer of sauce on the bottom of baking dish.
  5. Place a layer of potatoes on top of the sauce, using half of the potatoes.
  6. Spread half of the meat mixture; then half of the remaining sauce.
  7. Repeat layering potatoes, meat mixture and finally sauce.
  8. Spread cheese on top; cover and bake for 50 to 60 min.
  9. Uncover and bake for an additional 10-15 min to brown the top.
  10. Allow to rest 10 min before serving.

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