A dish that brings two worlds together. We layer a deeply spiced keema bolognese with a smooth béchamel and lasagna sheets, all built and baked in the Ember Cast Iron Dutch Oven. The cast iron gives the bottom layer a slight crust that makes every serving better than the last. This is the recipe that will make people rethink what Indian ingredients can do.
Prep time: 20 mins
Cook time: 50-60 mins
Total time: 70-80 mins
Serves: 4-6
Ingredients for the Keema Bolognese
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500g Chicken keema
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3 tbsp Oil
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1 medium Onion, finely chopped
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1 tbsp Ginger garlic paste
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2 medium Tomatoes, finely chopped
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½ cup Tomato puree
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1 tsp Turmeric powder
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1½ tsp Red chilli powder
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1 tsp Coriander powder
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1 tsp Garam masala
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1 tsp Cumin powder
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½ tsp Black pepper, coarsely ground
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½ tsp Smoked paprika
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1 tsp Dried oregano
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Salt to taste
Ingredients for the Bechamel Sauce
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3 tbsp butter
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3 tbsp all-purpose flour (maida)
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3 cups warm milk
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½ cup mozzarella cheese, grated
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¼ tsp nutmeg, freshly grated
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Salt and white pepper to taste
Ingredients for the Lasagna
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8 to 10 Lasagna sheets, boiled until flexible but still firm
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1 cup Mozzarella cheese, grated
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½ cup Parmesan cheese, grated
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1 tsp Red chilli flakes
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Fresh basil leaves, to finish
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A drizzle of olive oil
Method
Step 1
Preheat your oven to 190°C.
Step 2
In the Ember Cast Iron Dutch Oven, heat oil on medium flame. Add the chopped onions and saute for 3 to 4 minutes until golden brown.
Step 3
Add the ginger garlic paste and saute for a minute until the raw smell disappears.
Step 4
Add the keema and cook on medium-high flame, breaking it up continuously, with a spoon, for 8 to 10 minutes until the meat is browned and all the moisture has evaporated.
Step 5
Add the chopped tomatoes, tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala, cumin powder, black pepper, smoked paprika, oregano, and salt. Stir well and cook for 8 to 10 minutes until the tomatoes break down and the keema is rich, thick, and well-coated in the masala. Keep it aside.
Step 6
In a separate saucepan, melt butter on a low flame. Add the flour and stir continuously for 1-2 minutes to cook out the raw flour taste.
Step 7
Gradually pour in the warm milk while whisking continuously to avoid lumps. Cook for 4 to 5 minutes until smooth and slightly thickened. Add the grated mozzarella, nutmeg, salt, and white pepper. Stir until smooth and keep aside.
Step 8
Wipe the Ember Cast Iron Dutch Oven clean. Spread a thin layer of bechamel on the base of the pot to prevent the lasagna from sticking.
Step 9
Layer the lasagna sheets over the bechamel sauce, trimming them to fit the pot if needed. Spread a generous layer of keema bolognese over the sheets, followed by a layer of béchamel.
Step 10
Repeat the layers: lasagna sheets, keema, bechamel, until all the ingredients are used up. Finish with a final layer of lasagna sheets topped with béchamel.
Step 11
Scatter the grated mozzarella and parmesan generously over the top.
Sprinkle red chilli flakes and drizzle with a little olive oil.
Step 12
Cover the Ember Cast Iron Dutch Oven with its lid and bake in the preheated oven at 190°C for 25 minutes. Remove the lid and bake uncovered for a further 10 to 15 minutes until the top is golden and bubbling. If the top browns too quickly, loosely cover with foil during the final bake.
Step 13
Remove from the oven and rest for 10-15 minutes before slicing. The residual heat from the cast iron helps the layers settle and firm up.
Step 14
Finish with fresh basil leaves, coriander leaves, and a drizzle of olive oil before serving hot directly from the Dutch oven.
Note:
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Slightly undercook the lasagna sheets before baking, as they continue cooking in the oven.
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The keema should remain saucy, not dry, to keep the lasagna moist and layered properly.
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Resting after baking is essential for clean slices and proper structure.
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Due to the heat retention of cast iron, the bottom layer develops a lightly crisp caramelised crust as it bakes.
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The lasagna continues cooking slightly even after removal from the oven, so avoid overbaking.