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How to Make Chicken Kheema Lasagne in Microwave

IFB Recipes

How to Make Chicken Kheema Lasagne in Microwave

By IFB | September 5, 2020

Yes it’s possible … in an IFB Microwave Oven!

Make this Teachers’ Day extra special with this easy microwave oven recipe for Chicken Keema Lasagne.

Preparation time: 45 min                                

Cooking time: 36 min                              

Serves: 4 portions

Ingredients:

¾ cup mozzarella and cheddar cheese mix, grated

For chicken keema:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp ginger-garlic paste
  • 1 large onion, minced
  • 2 medium-size tomatoes, finely chopped
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 400 gm chicken mince
  • 1 tbsp garam masala powder
  • Salt to taste

For tomato sauce:

  • 2 tbsp extra virgin olive oil
  • 1 can tomatoes or 6 medium-size tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1 small onion, finely chopped
  • ½ tsp sugar
  • Salt to taste

For lasagna sheet:

  • 100 gm wheat flour
  • 25 gm all-purpose flour
  • 1 egg
  • 2 tbsp milk
  • Pinch of salt
  • ½ tsp white pepper powder

For white sauce:

  • 2 tbsp refined flour
  • 2 tbsp extra virgin olive oil
  • 300 ml milk
  • ½ onion studded with bay leaf and clove

For the Florentine:

  • 1 tbsp extra virgin olive oil
  • 50 gm chopped spinach
  • 10 gm chopped garlic
  • Salt to taste

Preparation:

Chicken keema:

1. In a glass bowl, add oil, onion, ginger-garlic paste and heat at 100% micropower for 4 min. Add other ingredients (straight in) with 150 ml water. Stir thoroughly and heat at 100% micropower for 6 min. Season well and set aside.

Tomato sauce:

1. In a glass bowl, add olive oil, onions, garlic and heat for 3 min at 100% micropower. Combine other ingredients and add 150 ml water. Heat for 3 min at 100% micropower, stirring every 2 min.

Lasagna sheet:

1. In a glass bowl, add all ingredients for lasagna dough. Knead well and allow the dough to rest. Heat water in a shallow glass dish with salt and a few drops olive oil at 100% micropower for 6 min.

2. Roll out the lasagna sheets approx 0.4 cm thick and gently slide them in hot water. Heat at 100% micropower for 2 min. Remove and place on a flat tray.

White sauce:

1. In a glass bowl, add all ingredients and stir well; ensure no lumps remain. Heat for 3 min at 80% micropower, stirring every 1 min till the batter thickens.

Florentine mixture:

1. In a glass bowl, add all ingredients and stir well. Heat at 100% micropower for 4 min till the spinach swells well; season and place aside.

Assembling:

1. Lightly grease a flat glass tray with olive oil; gently place the lasagna sheet on the base. Top this up with chicken keema mixture, spoon in tomato sauce, add Florentine mixture on tomato sauce, drizzle the white sauce carefully without mixing the layers. Add grated cheese and repeat this process once. Preheat the oven at 180°C on convection mode and press start.

2. For the top layer, place the 3rd lasagna sheet; spread the white sauce and grated cheese.

3. Bake the lasagna at 180°C for 8 min on a low rack till the cheese on top turns brown.

4. Serve hot.

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