Mum’s Masala Spicy Lasagne

Amazing, simple Spicy Lasagne for the whole family to enjoy


For the Mince

  • Jar of Mum’s Masala of your choice
  • 700 grammes of quality lamb mince
  • 4 tbsp of olive oil
  • 2 celery sticks finely chopped
  • 2 carrots finely chopped

For the Lasagne

  • 9 lasagna sheets cook per pack
  • 375g grated mozzarella cheese
  • Handful of Parmesan

For the Béchamel sauce

  • 1/2 litre whole milk
  • 1 bay leaves
  • ¼ onion
  • Pinch freshly grated nutmeg
  • 25g/1oz butter
  • 25g/1oz plain flour

Dish which should be around 300mm x 200mm x 150mm

Optional fresh coriander leaves to Garish

Prep Time 30 mins

Cooking Time 45 mins



  • Preheat the oven to 180C/350F/Gas 4
  • Brown off the mince in a large saucepan, add carrots an celery along with the jar of Mum’s Masala simmer for 15 minutes
  • Season with salt and freshly ground black pepper to taste

To make the bechamel sauce,

  • place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
  • In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture.
  • Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

For the Lasagna

  • Spoon a third of the bechamel sauce into the bottom of a lasagna dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and Parmesan.
  • Follow with a layer of Mum’s Masala mix. Repeat this step twice until all the ingredients have been used up.
  • Cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.

Garnish with freshly chopped coriander and serve with Garlic Bread

Serves 4/5