UntrainedChef
Tikka Lasagne - dinner, pasta recipe

Tikka Lasagne

40 min
2 portions

Italian meets Indian in one pan — bold tikka flavour layered into a proper lasagne. Dead simple and ready in 40 minutes.

Instructions

  1. 1

    Brown the mince in two batches in a frying pan with the margarine or oil — you want it properly cooked through. Stir in the tikka masala sauce.

  2. 2

    Layer the meat sauce and lasagne sheets in an ovenproof dish, starting with the meat sauce. Keep going until you've used everything up.

  3. 3

    Scatter the grated cheese over the top, then bake at 200 °C for about 20 minutes until the cheese is golden and bubbling.

Per average serving

1.3k
Calories
kcal
53.3
Protein
g
171.1
Carbs
g
39.5
Fat
g
7.5g
Fiber
7.8g
Sugar
380mg
Sodium

Tips from the kitchen

  • Brown the mince in two batches like the recipe says. Crowd the pan all at once and it steams in its own liquid instead of getting any colour, and the colour is where the flavour comes from.
  • Drain off most of the fat before you stir in the tikka masala sauce, otherwise the meat sauce ends up greasy and slides around between the layers.
  • Spread a thin layer of meat sauce on the bottom of the dish first so the lasagne sheets don't stick and tear when you serve it.
  • Make sure the sheets are covered by sauce at the edges. Any corner poking out dry will go hard and crunchy in the oven.
  • Give it 5 to 10 minutes to settle out of the oven before you cut into it. Straight away it slumps apart on the plate.

Ways to vary it

  • Swap the minced meat for a tin of drained chickpeas or some paneer cubes if you want a meat-free version.
  • A handful of fresh spinach tucked between the layers wilts down nicely and adds a bit of colour.
  • If you like heat, a chopped green chilli stirred into the mince while it browns works well with the tikka sauce.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. It freezes well too, either whole or in portions, for about 2 months. Reheat covered in the oven at 180 °C until hot through, or microwave individual slices so the pasta doesn't dry out.

What to serve with it

A bit of plain naan or some rice on the side mops up the sauce. A cucumber and yogurt raita cools things down if you've added chilli.

UC
By Untrained ChefPublished 2 June 2026 · Updated 11 July 2026

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