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lasagne

I will never forget the first time I had lasagne. Montreal, 1988. We had arrived for Najma Khala’s 18th birthday, and as we walked down to the basement, Salma Nani ushered us toward the food — introducing us to a dish I had never even heard of. I was only two years into life in Canada, very picky, and still deeply suspicious of these unfamiliar “Canadian foods.” I mostly stuck to rice and curry back then. I even had to be convinced to try pizza for the first time (ridiculous, I know). But lasagne… that was different. I don’t know what came over me, but it was love at first bite. I don’t remember every detail, but I do remember absolutely devouring it — and immediately asking my mum to get the recipe from Salma Nani. She did, of course, and that’s how this dish became a cherished part of our family table. I’m not entirely sure how close this version is to Salma Nani’s original (I’ll have to check one day!), but I will forever be grateful to her for the introduction. Now, with a family of my own, lasagne is still one of our most beloved meals. We could happily eat it for breakfast, lunch, and dinner — and sometimes all in one day! This is our original family lasagne — different from Fareda’s Lasagne on this site. It’s extra saucy, uses less meat, and has a subtle Pakistani flair that I didn’t even recognise as “desi” until very recently. Both versions are wonderful, so if you’re choosing between the two, you truly can’t go wrong. And just a note: I always make this recipe in double. It disappears far too quickly — whether we’re eating it at home or serving guests. And since it freezes beautifully, there’s never any harm in making an extra pan.

Ingredients