Keema Lasagna with Peas and Cheddar
Layers of spiced lamb keema simmered with tomato, ginger and sweet peas, tender noodles, and a cheddar béchamel, baked until bubbling and golden. It has the warmth of a classic keema matar in a make-ahead, crowd-friendly lasagna.
- Prep
- 35 min
- Cook
- 1 hr 30 min
- Wait
- 15 min
- Total
- 2 hr 20 min
- Makes
- 1 lasagna (9×13-inch pan, 8 generous squares)
Steps
Before you start
- Chop the onions, garlic, ginger and chiles before you turn on the stove; the keema comes together quickly once the onions are cooked.
- Grate the cheddar from a block rather than using pre-shredded; it melts smoother and makes a creamier béchamel.
- Set a rack in the middle of the oven. Preheat to 375°F (190°C) only when you start assembling (step 7).
- Heat is moderate as written. For a spicier lasagna keep the green chiles with seeds; for mild, omit them.
Boil the noodles
- Bring a large pot of water to a rolling boil and stir in the 1 tablespoon salt.
- Cook the 9 lasagna noodles for 2 minutes less than the package time (usually about 8–10 minutes), stirring in the first minute so they don't stick.
- Drain, rinse briefly under cool water, and lay them flat in a single layer on a lightly oiled baking sheet or parchment.
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Ready when: Noodles are pliable but still have a firm bite in the center
Tip: Slightly underdone is right; they finish cooking in the oven and absorb sauce without turning mushy.
Soften the onions
- Heat the oil in a 12-inch deep skillet or Dutch oven over medium heat.
- Add the chopped onions and a pinch of the keema salt.
- Cook, stirring every minute or so, for 8–10 minutes until soft, translucent and golden at the edges.
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Ready when: Onions are soft, translucent and starting to turn light golden
Tip: If the onions brown too fast, lower the heat and add a splash of water.
Bloom aromatics and spices
- Stir in the garlic, ginger and green chiles (if using) and cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric and chili powder and stir constantly for 30 seconds so the spices toast without scorching.
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Ready when: The mixture smells strongly of toasted spices and ginger, with no burnt smell
Tip: Splash in 2 tablespoons of water if the spices begin to stick to the pan.
Brown the lamb
- Raise the heat to medium-high.
- Add the ground lamb and the remaining keema salt.
- Break the meat into small crumbles with a wooden spoon and cook for 8–10 minutes, stirring occasionally, until no pink remains and the meat is lightly browned.
- Spoon off all but about 3 tablespoons of fat from the pan.
- Stir in the tomato paste and cook 1 minute.
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Ready when: Lamb is fully grey-brown with no pink, lightly browned, and the tomato paste has darkened to brick red
Tip: Don't crowd or stir constantly at first; let the meat sit for a minute at a time to brown rather than steam.
Simmer the keema
- Stir in the crushed tomatoes and scrape up any browned bits.
- Bring to a simmer, then reduce the heat to medium-low and cook uncovered, stirring occasionally, for 18 minutes.
- Stir in the frozen peas and garam masala and simmer 3 more minutes.
- Remove from the heat and stir in the chopped cilantro.
- Taste and add salt if needed.
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Ready when: Sauce is thick and spoonable; a spoon dragged across the bottom leaves a trail that fills in slowly, with no watery pool
Tip: A watery keema makes a soupy lasagna, so keep simmering until it is thick. You should have about 6 cups.
Make the cheddar béchamel
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook, whisking constantly, for 1 minute without letting it brown.
- Slowly pour in the milk in a thin stream, whisking continuously.
- Cook, whisking often, for 5–6 minutes until it thickens and coats the back of a spoon.
- Remove from the heat; whisk in the cardamom, sauce salt and 1 cup (about 113 g) of the grated cheddar until smooth.
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Ready when: Sauce is the thickness of heavy cream and a finger drawn across the spoon leaves a clean line
Tip: Add the milk slowly at first. Adding it all at once causes lumps. If lumps form, whisk vigorously or strain.
Assemble the layersOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread 1 cup of keema over the bottom of a 9×13-inch dish.
- Add 3 noodles side by side (trim to fit).
- Top with one-third of the remaining keema (about 1¾ cups), one-third of the béchamel (about 1 cup), and ½ cup grated cheddar.
- Repeat for a second layer.
- For the final layer, add the last 3 noodles, the remaining béchamel, then the remaining 1 cup cheddar.
- Keep the remaining keema for serving on the side if any is left over.
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Ready when: Three noodle layers, with béchamel and cheddar covering the top and no bare noodle exposed
Tip: Make sure noodles at the edges are covered with sauce, or they will dry and turn hard in the oven.
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil (spray the underside lightly with oil so the cheese doesn't stick).
- Set on a rimmed baking sheet to catch drips.
- Bake at 375°F (190°C) for 25 minutes.
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Ready when: Edges are bubbling gently at the sides of the dish
Bake uncoveredOven 375°F / 190°C
- Remove the foil and bake 18–22 more minutes at 375°F (190°C) until the top is golden brown in spots and the sauce bubbles around the edges.
- The center should read 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is golden-brown and bubbling; center reads 165°F (74°C)
Tip: If the top isn't browned at the end, broil on high for 1–2 minutes, watching closely.
Rest and serve
- Let the lasagna rest on a wire rack for 15 minutes so the layers set, then scatter with fresh cilantro leaves.
- Cut into 8 squares with a sharp knife and serve.
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Ready when: Bubbling has stopped and the sauce has thickened; a knife cuts clean squares
Tip: Cutting too early causes the layers to slump.
Good to know
Tips
- Cook the keema until thick. Moisture is the main cause of a runny lasagna.
- Warm (room-temperature) milk helps the béchamel come together without lumps.
- Use a block of cheddar you grate yourself; anti-caking agents in pre-shredded cheese can make the sauce grainy.
- Serve with a cooling cucumber raita or a squeeze of lime and a simple salad to balance the richness.
Make ahead
"Assemble the lasagna through step 7, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10–15 minutes to the covered baking time. The keema alone can be made up to 3 days ahead and its flavor improves overnight."
Storage & reheating
"Room temperature: up to 2 hours after baking. Fridge: covered, up to 4 days. Freezer: cut into portions, wrap well, up to 3 months; thaw overnight in the fridge. Reheat portions covered with foil at 350°F (175°C) for 20–25 minutes (or in the microwave at 70% power for 2–3 minutes) until steaming hot, 165°F (74°C) in the center."
Substitutions
- ground lamb → ground beef (80/20) or ground turkey. Beef gives a similar richness; turkey is leaner, so use 3 tablespoons of oil and don't drain any fat.
- sharp cheddar cheese → Monterey Jack, Gruyère or a mix with mozzarella. Cheddar gives sharpness; mozzarella melts more stretchy but is milder.
- garam masala → 1 tsp ground cumin plus ½ tsp ground cinnamon and ¼ tsp ground cloves. Approximates the warm, sweet spice blend.
- whole milk → 2% milk. The béchamel will be slightly thinner; do not use skim.