Tikka Sausage Lasagna

Ingredients

2 tablespoons olive oil

1 cup chopped yellow onion (1 onion)

2 garlic cloves, minced

1 Chopped green chili 

1 1/2 pounds sweet Italian sausage, casings removed or ground chicken or ground beef

One 28-ounce can crushed tomatoes in tomato puree or your favorite jarred spaghetti sauce 

One 6-ounce can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

1 Tbsp of dried fenugreek (optinal)

1 tsp of cumin seeds (optional)

1 tsp of fennel seeds (optional)

3/4 teaspoon freshly ground black pepper

1 cup of heavy cream 

1 Tbsp of Maani’s Ch Tikka Masala Spice Blend 

1/2 pound no boil lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy herbed goat cheese, crumbled

1 Tbsp of Maani’s Tandoori Spice Blend 

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

1. Preheat the oven to 400 degrees F. 

2. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and green chili’s cook for 1 more minute. Then add the cumin and fennel seeds and add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper and Maani’s Tikka Masala Spice Blend. Simmer, uncovered, over medium-low heat, for 10 minutes, until thickened. Then add the heavy cream and dried fenugreek.

3. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and Maani’s Tandoori Spice Blend and Set aside. 

1. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake covered with aluminum foil for 30 minutes, then uncover and bake until the sauce is bubbling and cheese is brown and enjoy! Wa