Vegan Keema Lasagna: The Indo-Italian Fusion Recipe That Wins Every Dinner

Lasagna is comfort food. Keema is comfort food. Put them together and you get a bubbling, golden-topped tray of Indo-Italian magic — layers of pasta, masala-spiced plant-based mince and a silky dairy-free béchamel that will make everyone at the table go quiet for the first five minutes.

This vegan keema lasagna swaps the traditional lamb ragù for GoodDot UnMutton Keema, which delivers the same rich, meaty bite without any animal products. It bakes in 30 minutes, feeds six, and reheats beautifully — which makes it one of the best make-ahead dinners in our entire fusion repertoire.

Why Keema Belongs in a Lasagna

A classic lasagna alla bolognese is built on slow-cooked minced meat in tomato sauce. Indian keema is minced meat slow-cooked with onions, ginger, garlic, tomatoes and garam masala. The two dishes are culinary cousins — the only real difference is the spice profile. That's why keema slides into lasagna so naturally: the tomato base is already there, and the garam masala adds a warmth that plain Italian herbs can't match.

Using plant-based keema actually makes the dish easier. There's no browning fat to drain, no gaminess to cook off, and the texture stays consistent every single time. If you've already tried our classic vegan keema recipe, you know exactly the texture we mean.

Ingredients (Serves 6)

For the keema layer

1 pack GoodDot UnMutton Keema, 2 medium onions (finely chopped), 4 cloves garlic (minced), 1-inch ginger (grated), 2 large tomatoes (puréed) plus 3 tbsp tomato paste, 1 tsp cumin seeds, 1 tsp garam masala, ½ tsp Kashmiri chilli powder, ½ tsp dried oregano, salt to taste, 2 tbsp oil.

For the cashew béchamel

1 cup cashews (soaked 30 minutes in hot water), 2 cups water or unsweetened plant milk, 2 tbsp nutritional yeast (optional but recommended), 1 clove garlic, ½ tsp salt, a pinch of nutmeg.

For assembly

9–12 lasagna sheets (most dried sheets are egg-free — check the label), 1 cup vegan cheese shavings or extra béchamel for the top, fresh coriander to garnish.

Step-by-Step Method

1. Cook the masala keema (15 minutes)

Heat oil in a wide pan and crackle the cumin seeds. Add onions and sauté until deep golden — don't rush this step, it builds the base flavour. Add ginger and garlic, cook 1 minute, then add the tomato purée, tomato paste, chilli powder and salt. Cook until the oil separates. Stir in the UnMutton Keema with half a cup of water and simmer 6–8 minutes. Finish with garam masala and oregano. The mixture should be thick and spoonable, not watery — a wet keema makes a soggy lasagna.

2. Blend the béchamel (5 minutes)

Drain the cashews and blend with water, nutritional yeast, garlic, salt and nutmeg until completely smooth. It should coat the back of a spoon like pouring cream. Too thick? Add water a tablespoon at a time.

3. Layer it up

In a greased baking dish: a thin smear of béchamel, then pasta sheets, then half the keema, then a third of the béchamel. Repeat. Finish with a final layer of sheets topped generously with the remaining béchamel and vegan cheese if using.

4. Bake

Cover with foil and bake at 190°C for 20 minutes, then uncover and bake 10 more minutes until golden and bubbling at the edges. Rest 10 minutes before slicing — this is the difference between clean squares and a delicious landslide.

Make-Ahead, Storage and Reheating

Assemble the whole tray up to 24 hours ahead and refrigerate unbaked; add 10 minutes to the covered baking time. Baked leftovers keep 3 days in the fridge and reheat well at 180°C for 15 minutes. You can also freeze individual portions for up to a month — a genuinely useful trick if you're following our weekly vegan meal prep plan.

Variations Worth Trying

Add a middle layer of sautéed spinach or blanched broccoli for extra greens. Swap the béchamel's nutmeg for a pinch of kasuri methi to push the flavour further desi. For a spicier tray, stir a spoonful of chilli-garlic chutney into the keema. And if you love this fusion direction, our tandoori chaap quesadilla and soya chaap naan pizza follow the same playbook.

Nutrition Notes

Each serving delivers roughly 18–22 g of protein thanks to the soy-based keema and cashew sauce, with zero cholesterol — a meaningful upgrade over lamb-mince lasagna, which carries significant saturated fat. Plant-based keema is also lighter on the stomach, so a second helping won't ruin your evening. For more high-protein pantry staples, browse our High Protein Picks collection or grab the combo deals to keep keema permanently in stock.

FAQ

Can I use soya granules instead of ready plant-based keema?

You can, but you'll need to rehydrate, squeeze and season them heavily. Ready keema like GoodDot UnMutton Keema is pre-textured and absorbs the masala faster, giving a juicier result in half the time.

Are lasagna sheets vegan?

Most dried lasagna sheets sold in India are made from durum wheat and water only — no eggs. Always check the ingredient list; fresh pasta sheets usually do contain egg.

Can I make this gluten-free?

Yes — use gluten-free lasagna sheets or even layers of thinly sliced, grilled zucchini. The keema and cashew béchamel are both naturally gluten-free.

What can I use instead of cashews for the white sauce?

A classic flour-and-oil roux with plant milk works well: cook 3 tbsp flour in 3 tbsp oil, whisk in 2½ cups plant milk, season with salt and nutmeg.

How do I stop the lasagna from turning watery?

Cook the keema until thick, don't over-soak no-boil sheets, and rest the baked tray 10 minutes before cutting. Watery vegetables (like raw mushrooms) should be sautéed before layering.

Hungry for more? Explore our bestsellers or start with the Vegan Starter Pack.