CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Few dishes evoke warmth, celebration and togetherness quite like a beautifully baked lasagne. Rich, indulgent and layered with flavour, this timeless Italian classic has travelled across continents, winning hearts with its comforting aroma, creamy textures and endless possibilities.
Lasagne traces its roots to Italy, particularly the region of Emilia-Romagna, although historians believe early versions appeared much earlier during the Middle Ages. Traditionally, Southern Italy prepared pasta using semolina and water, while Northern Italy relied on flour and eggs, giving rise to regional variations that continue to influence recipes today.
- From the rustic kitchens of Italy to India’s vibrant fusion tables, lasagne continues to win hearts with every delicious layer
- Celebrity Master Chef Dr Kaviraj Khialani traces the fascinating journey of one of the world’s most iconic baked pasta creations
- Classic ragù, creamy béchamel or bold desi flavours—lasagne proves that tradition and innovation can beautifully coexist
- Discover the rich history, timeless techniques and irresistible Indian-inspired twists that make every bite a celebration
Interestingly, the word lasagne originally referred not to the finished dish but to the broad, flat sheets of pasta themselves—one of the oldest known forms of pasta. Over centuries, those simple sheets evolved into the magnificent layered masterpiece the world now celebrates.
At its heart, lasagne is a harmonious composition of wide pasta sheets, slow-cooked sauces, vegetables or meats, creamy cheeses and aromatic herbs, all baked until bubbling and beautifully golden. Whether prepared with rich ragù, velvety béchamel, ricotta, mozzarella or Parmesan, every layer contributes to an unforgettable culinary experience.
One of the earliest documented recipes appeared in the 14th-century cookbook Liber de Coquina (The Book of Cookery). Over time, it evolved into the famous Lasagne di Carnevale from Naples, featuring local sausage, fried meatballs, hard-boiled eggs, ricotta or mozzarella, all enveloped in a robust Neapolitan ragù.
Today, however, the world’s best-known version remains Lasagne al Forno from Emilia-Romagna—a luxurious baked creation layered with slow-cooked ragù, silky béchamel, ricotta or mozzarella, delicately enhanced with onion, oregano and wine.
There is no rigid rule about the number of layers, although most chefs recommend a minimum of three to create the perfect balance of pasta, sauce and filling. Larger celebrations often inspire even taller creations, making lasagne an ideal centrepiece for family gatherings and festive occasions.
Its greatest strength lies in its versatility.
From seafood and meats to roasted vegetables and artisan cheeses, lasagne welcomes creativity like few other dishes. That flexibility has helped it become one of the world’s most loved comfort foods.
India, too, has wholeheartedly embraced lasagne, adding its own vibrant culinary personality to this Italian icon.
Over the years, I have enjoyed experimenting with numerous fusion interpretations that blend authentic Italian techniques with bold Indian flavours. These creations have delighted guests seeking familiar comfort with an exciting desi twist.
Among my favourites is a Chicken Makhani & Olive Lasagne, where buttery tomato gravy embraces tender chicken beneath generous layers of cheese. Another standout is the Herbed Palak Paneer Lasagne, enriched with marinated green olives, aromatic herbs, paprika and crunchy pine nut soil.
Innovation doesn’t stop there.
A colourful Navratan Lasagne, fiery Kolhapuri Mutton Lasagne, fragrant Thai Coconut Curry Prawn Lasagne, playful Pizza Pasta Lasagne, rustic Jeera Aloo Lasagne, and a bold Schezwan Chilli Pepper Lasagne all demonstrate how beautifully global classics can adapt to local tastes without losing their soul.
For me, lasagne is much more than a baked pasta dish.
It is a canvas for creativity, a symbol of comfort and an invitation to celebrate flavours without boundaries. Whether you remain faithful to the traditional Italian classic or venture into exciting fusion territory, every layer tells a story of passion, craftsmanship and the universal joy of sharing good food.
This Sunday, gather your loved ones, preheat your oven and allow the irresistible aroma of freshly baked lasagne to turn an ordinary meal into an unforgettable feast.
Here are a few easy to make concepts with Lasagne for a change!
VEGGIE WONDER LASAGNE
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the vegetable layer filling
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Carrots- ¼ cup chopped
French beans-1/4 cup sliced
Green peas-1/4 cup boiled
Green/red/yellow capsicum-1/4 cup small cubes
Mushroom-1/2 cup sliced
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.
BETWEEN THE SHEETS
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the bean & vegetable layer filling
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Tomato-1/2 cup chopped
baked beans-1 cup tinned
Green peas-1/4 cup boiled
Green/red/yellow capsicum-1/4 cup small cubes
Boiled American corn-1 cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans and allow them to cook as well.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.
CHEESY CHICKEN MINCE LASAGNE
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the chicken mince layer filling
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Tomato-1/2 cup chopped
Chicken mince- -1 and half cup
Green peas-1/4 cup boiled
Green/red/yellow capsicum-1/4 cup small cubes
Boiled American corn-1 cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the chicken keema and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans or any boiled or tinned pulses if being used add in and allow them to cook as well.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.
FLORENTINE LASAGNE
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the spinach and cottage cheese layer filling
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Tomato-1/2 cup chopped
Spinach blanched and chopped -1 and half cup
Green peas-1/4 cup boiled
Cottage cheese/ paneer-1 cup grated
Green/red/yellow capsicum-1/4 cup small cubes
Boiled American corn-1 cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.
LASAGNE ROLL UP DELIGHTS
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the layer filling:
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Tomato-1/2 cup chopped
Spinach blanched and chopped -1 and half cup
Sliced Mushrooms-1/4 cup
Cottage cheese/ paneer-1 cup grated
Green/red/yellow capsicum-1/4 cup small cubes
Soya keema cooked-1 cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in assorted veggies and tomatoes, add in cooked soya keema, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, roll them up individually and place them on the dish, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot
SPICED SAUSAGE LASAGNE
Ingredients
Lasagne pasta sheets- 12-16 no, boiled.
For the spiced sausage layer filling
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Green chili-1 tsp chopped
Tomato-1/2 cup chopped
Spinach blanched and chopped -1 and half cup
Green peas-1/4 cup boiled
Sliced chicken sausages-1 cup
Green/red/yellow capsicum-1/4 cup small cubes
Boiled American corn-1 cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Water-1/4 cup
White sauce- 2 cups
Tomato sauce-1/2 cup
Capsico/ tabasco sauce-1/2 -1 tsp
Grated cheese- 1 cup
Sliced black and green olives- 3-4 no each
To serve with: garlic bread/ bread rolls
Method
- Prepare the pasta sheets by keeping them ready to use.
- Pre-prep all the vegetables as well and keep them handy.
- The white sauce, grating of cheese etc to be kept hands on.
- Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.
- Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, sliced chicken sausages and allow them to cook as well.
- Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.
- Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
