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Lasagne with Homemade Ricotta Cheese

Bring a new twist to your favorite lasagna with homemade ricotta cheese. Give it a try an you will love it. #HappyCookingToYou

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Ingredients:

Beef Mince Sauce:

  • Oil ½ Cup
  • Pyaz (Onion) chopped 2 medium
  • Lehsan (Garlic) crushed 5-6 cloves
  • Beef mince (Beef qeema) ½ kg
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chili) crushed 1 tsp
  • Tomato paste 2 tbs
  • Tomato puree 450 gms
  • Dried oregano ½ tsp
  • Pani (Water) 1 Cup or as required

Ricotta Cheese:

  • Doodh (Milk) Fresh 2 litres
  • Cream 1 Cup
  • Namak (Salt) 2 tsp or to taste
  • Sirka (Vinegar) 4 tbs or as required
  • Muslin/Cheese cloth

Ricotta Cheese Layer:

  • Ricotta cheese 2 Cups
  • Namak (Salt) ¼ tsp
  • Dried basil leaves ¼ tsp
  • Dried oregano ¼ tsp
  • Anda (Egg) 2

Assembling:

  • Lasagne sheets 12
  • Cooked beef mince
  • Ricotta cheese layer
  • Cheddar cheese grated as required
  • Mozzarella cheese grated as required
  • Dried oregano to sprinkle

Directions:

In pot,add water,salt and bring it to boil,add lasagne sheets and cook for 3-4 minutes then strain and set aside.

For Beef Mince Sauce:

In pot,add oil,onion and cook until translucent.

Add garlic and mix well.

Add beef mince and mix well until it changes color.

Add red chili powder,cumin seeds,black pepper powder,salt,red chili crushed and mix well for 2-3 minutes.

Add tomato paste and tomato puree,mix well and cook for 3 minutes.

Add dried oregano,water and mix well.

Cover and cook on low flame for 8-10 minutes or until done & set side.

For Ricotta Cheese:

In pot,add milk,cream and salt,mix well and simmer on low flame for 10-12 minutes until milk is boiled.

Add vinegar,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).

Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey.

Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.

Let the ricotta drain for 45 minutes.

Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.

Ricotta Cheese Layer:

In bowl,add ricotta cheese and crumble it with the help of hands,add salt,dried basil leaves,dried oregano,eggs and mix well & set aside.

Assembling:

Grease baking dish with oil,place lasagne sheets,add cooked beef mince and spread it,add ricotta cheese layer and spread it.

Place another layer of lasagne sheets,spread cooked beef mince and ricotta cheese layer.

Place lasagne sheets layer and spread cooked beef mince.

Add cheddar cheese,mozzarella cheese & sprinkle dried oregano.

Bake in preheated oven at 180 C for 30 to 35 minutes or until cheese melts & golden brown color appears.

Lasagne is ready to serve.