Creamy Qeema Lasagna by @cuisine_by_sk

1h17

6 servings

500 g

Cooked qeema

🧂

Salt

🌶️

Red chilli powder

🫙

Cumin

🫙

Coriander powder

🍛

Curry powder

🧄

Ginger-garlic paste

🥫

1 packet

Passata sauce

🧄

Garlic cloves

🍄

Mushrooms

🧀

200 g

Philadelphia cream cheese

🥛

150 ml

Double cream

⚫

Black pepper

🫗

Oil

🍝

Fresh lasagna sheets

🧀

Cheese

🌿

Mixed herbs

  1. Cook
    • Cooked qeema (minced meat)
    • Salt
    • Coriander powder

    Cook the qeema with the salt, red chilli powder, cumin, coriander powder, curry powder and ginger-garlic paste.

  2. Stir
    • Passata sauce

    Stir in the passata sauce and cook until well combined.

  3. Sauté
    • Garlic cloves
    • Oil or butter
    • Oil

    Sauté the chopped garlic in a little oil or butter until golden.

  4. Add
    • Mushrooms

    Add the mushrooms and cook for a few minutes.

  5. Stir
    • Philadelphia cream cheese
    • Double cream
    • Salt

    Stir in the Philadelphia cream cheese and double cream until smooth and creamy, then season with salt and black pepper to taste.

  6. Layer
    • Cooked qeema (minced meat)
    • Fresh lasagna sheets
    • Philadelphia cream cheese

    In an ovenproof dish, layer the qeema, lasagna sheets and creamy white sauce.

  7. Layer
    • Cooked qeema (minced meat)
    • Fresh lasagna sheets
    • Philadelphia cream cheese

    Repeat the layers until you have six layers.

  8. Garnish
    • Grated cheese
    • Mixed herbs

    Finish with grated cheese and a sprinkle of mixed herbs.

  9. Bake

    Cover with foil and bake in a preheated oven at 180°C (160°C fan) for approximately 45 minutes, or until the pasta is tender and cooked through.

  10. Grill

    Remove the foil and grill for another 5–7 minutes until golden and bubbly.

Creamy Qeema Lasagna by @cuisine_by_sk

1h17

6 servings

500 g

Cooked qeema

🧂

Salt

🌶️

Red chilli powder

🫙

Cumin

🫙

Coriander powder

🍛

Curry powder

🧄

Ginger-garlic paste

🥫

1 packet

Passata sauce

🧄

Garlic cloves

🍄

Mushrooms

🧀

200 g

Philadelphia cream cheese

🥛

150 ml

Double cream

⚫

Black pepper

🫗

Oil

🍝

Fresh lasagna sheets

🧀

Cheese

🌿

Mixed herbs

Preparation Steps

  1. Step 1/10

    Cook the qeema with the salt, red chilli powder, cumin, coriander powder, curry powder and ginger-garlic paste.

    🍖Cooked qeema (minced meat)
    🧂Salt
    🌶️Red chilli powder
    🫙Cumin
    🫙Coriander powder
    🍛Curry powder
    🧄Ginger-garlic paste
    🥄Mixing spoon

  2. Step 2/10

    Stir in the passata sauce and cook until well combined.

    🥫Passata sauce
    🥄Mixing spoon
    🍲Saucepan

  3. Step 3/10

    Sauté the chopped garlic in a little oil or butter until golden.

    🧄Garlic cloves
    🧈Oil or butter
    🍳Frying pan
    🥄Mixing spoon

  4. Step 4/10

    Add the mushrooms and cook for a few minutes.

    🍄Mushrooms
    🍳Frying pan
    🥄Mixing spoon

  5. Step 5/10

    Stir in the Philadelphia cream cheese and double cream until smooth and creamy, then season with salt and black pepper to taste.

    🧀Philadelphia cream cheese
    🥛Double cream
    🧂Salt
    ⚫Black pepper
    🍳Frying pan
    🥄Mixing spoon

  6. Step 6/10

    In an ovenproof dish, layer the qeema, lasagna sheets and creamy white sauce.

    🍖Cooked qeema (minced meat)
    🍝Fresh lasagna sheets
    🧀Philadelphia cream cheese
    🍳Ovenproof dish

  7. Step 7/10

    Repeat the layers until you have six layers.

    🍖Cooked qeema (minced meat)
    🍝Fresh lasagna sheets
    🧀Philadelphia cream cheese
    🍳Ovenproof dish

  8. Step 8/10

    Finish with grated cheese and a sprinkle of mixed herbs.

    🧀Grated cheese
    🌿Mixed herbs
    🍳Ovenproof dish

  9. Step 9/10

    Cover with foil and bake in a preheated oven at 180°C (160°C fan) for approximately 45 minutes, or until the pasta is tender and cooked through.

    🧻Aluminum foil
    🍳Ovenproof dish

  10. Step 10/10

    Remove the foil and grill for another 5–7 minutes until golden and bubbly.

    🍳Ovenproof dish

Composition

Ingredients

Types

Meat, Spices, Vegetables, Sauce, Dairy, Fats, Grains, Pasta, Herbs

Ingredients

Cooked qeema, Salt, Red chilli powder, Cumin, Coriander powder, Curry powder, Ginger-garlic paste, Passata sauce, Garlic cloves, Mushrooms, Philadelphia cream cheese, Double cream, Black pepper, Oil, Fresh lasagna sheets, Cheese, Mixed herbs

Notes

Cooked qeema (minced meat), Salt (to taste, for the qeema layer, for the white sauce), Red chilli powder (to taste), Cumin (to taste), Coriander powder (to taste), Curry powder (to taste), Ginger-garlic paste (amount not given), Mushrooms (chopped, amount not given), Black pepper (to taste), Oil (a little, for sautéing the garlic, or butter), Fresh lasagna sheets (ready-made, from the chilled section, amount not given), Cheese (amount not given, grated), Mixed herbs (a sprinkle, amount not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein

Calories

520 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 30g, Fat: 34g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3mg, Calcium: 180mg, Sodium: 680mg, Potassium: 480mg, Zinc: 4.5mg

Vitamins

Vitamin A: 320mcg, Vitamin B12: 2.3mcg, Vitamin C: 6mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

52 minutes

Overall

1 hour 17 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Mixing spoon, Frying pan, Saucepan, Ovenproof dish, Aluminum foil

Appliances

Oven, Grill

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Dinner Party, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@cuisine_by_sk

Origin

Cuisine

Pakistani, Italian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Melty, Tender, Layered

Flavors

Savory, Creamy, Spiced, Garlicky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

unbaked assembled lasagna : up to 2 days (covered tightly with foil or plastic wrap,keep refrigerated at or below 5°C,allow extra baking time and ensure piping hot throughout if baking from cold), leftovers (baked) : up to 3 days (cool to room temperature within 2 hours,store in an airtight container,reheat thoroughly until piping hot before serving), freezing (baked or unbaked) : up to 2 months (wrap tightly in foil and place in an airtight container or freezer bag,thaw in the fridge overnight before baking or reheating,ensure thoroughly heated through before serving)