Once your meat is cooked, add 1 finely chopped onion. Fry for another 2-3 minutes before adding 200 ml. tomato puree and 4 chopped tomatoes. Add a big pinch of oregano and some salt and sugar to taste. Cook, covered for 20 minutes. Add white wine or water, mix thoroughly, so that you get a lovely, gravy-like sauce.
The sauce is the key here.
Mix together 200 gm. paneer with 200 ml. fresh cream. Blend thoroughly. You now have Ricotta cheese. 400gm. worth. Add salt to taste.
Grease a 6 x 6 baking pan with butter. Put a ladle of sauce on the bottom to avoid lasagna from sticking when done.
Strategically put 2 sheets of lasagna at the bottom. The two sheets you see have been cooked for a minute in boiling salted water.
Cover with more sauce and then line with half the ricotta cheese.
Pour more sauce on top and line with even more ricotta cheese. Make sure the ricotta is finished at the second layer, and then, cover with two more sheets of lasagna.
Cover the sheets of lasagna with more sauce and then top with thick slices of mozzarella cheese (I assume around 150 gm. does the trick. did for me).
Put this in a 180 degree centigrade oven and bake for 20 minutes. Make sure you keep a bowl of water inside the oven too, to keep the lasagna from drying out.
|Sad, half-eaten Lasagna picture.|