Lasagna

Ingredients

• Pasta (macaroni)     -  500 gm
• Keema (minced meat)     -  200 gm
• Onion chopped    -  3 large
• Ginger garlic paste    -  1 tbsp
• Curry powder    -  1 tbsp
• Black pepper powder     - 1 tsp
• Cumin powder     -  1/4 tsp
• Fennel powder     - 1/4 tsp
•  Tomato paste     -  3 tbsp
•  Oil     -  1/4 cup
• Salt to taste

White sauce

• All purpose flour     -  1/2 cup
•  Milk    - 1/2 litre
•  Butter     -  2 tbsp
•  Salt     -  1/2tsp

Method

1) Boil water in a large pan and cook pasta. Add salt and drain. 

2) In a fry pan heat oil and saute onion for 3 mins and mix in the keema, ginger garlic paste, salt and all the spices. Stir fry for 15 mins on medium to low flame until the keema is cooked. Mix in tomato paste and set aside.

3) In a saucepan melt butter and stir fry maida for just 2 mins. Do not burn it. Sprinkle over salt and pour milk. Keep stirring to avoid lumps. When it starts boiling switch off the flame and allow to cool. If there is lumps, blend in a mixer to get a smooth consistency.

4) Now, take a tray or any oven safe dish and layer the pasta first. Spoon in the Keema mixture over this. Finally pour over the white sauce and keep in preheated oven for 5 mins until the top is golden brown.Take care not to burn the topmost white portion. Cool, cut and dive in your hearty yummy Lasagna.