What you need: Serves 10-12
1 pound ground pork
1 pound ground chicken
1 cup carrots, diced
1 cup fresh/frozen peas
1 cup green bean, diced
1 cup onion, diced
2 tsp garlic paste
1 tsp ginger paste
2 Tbsp yogurt for the meat
1 cup yogurt to layer the lasagna
4 ripe tomatoes, diced
1-6oz can tomato paste
2 Tbsp fresh cilantro, finely chopped
1/2 tsp fennel seeds
12 lasagna noodles
2 lb shredded Mexican cheese blend (monterey jack, medium cheddar, queso quesadilla, asadero cheese)
1 Tbsp vegetable oil
1/2 tsp garam masala powder
1/2 tsp cumin/jeera powder
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp brown sugar
Salt to taste
Heat a wok or pan on high, pour oil, add chopped onion and fennel seeds. Saute for a minute.Add the chopped tomatoes and ground meat; cook until the meat turns white.
Toss in the diced ginger and garlic paste, as well as yogurt. Cook the meat for another few minutes. Add in the peas, carrots and beans.
Cover and cook for 30 minutes, stirring occasionally. Add warm water to thin the consistency of the sauce if you like.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes or al-dente. Drain noodles, and rinse with cold water.
Preheat oven to 375 degrees F (190 degrees C). Use a large shallow dish, preferably a 9x13 inch baking dish. Grease the bottom and sides of the inside with butter or oil if you like.
Spread the meat sauce as the first layer. Top it with a layer of lasagna noodles.
Next brush the noodles with yogurt and top it with the shredded cheese.
Top the cheese with meat sauce. Repeat the layers and top the dish with plenty of cheese.
Spray the inner side of foil with cooking spray to prevent cheese from sticking.
Cool for 10-15 minutes before diving in, enjoy!