2 Chopped Onions
2 Tomatoes chopped
½ Tin tomato puree
1 Full tblsp Ginger & Garlic masala (red)
½ tsp Garlick Flakes
1 Tsp Rough Salt
¼ Tsp Arad
1 Tsp Dhana Jeeroo
1 Red pepper – cubed
1 Yellow pepper – cubed
2 tbsp Oil
Mixed herbs, Origami, parsley

SAUCE

2 Cups Milk
2 Tbsp Flour
½ tsp salt
¾ tsp Freshly ground pepper
Grated cheese
8/10 sheets Lasagna cooked in boiling water for about 8 mins

METHOD

Wash & drain Mince. Braise onions in oil until soft. Add mince and cook with all the spices. Add chopped tomatoes and tomato puree. Allow to cook and add chopped peppers and herbs, allow to simmer.

Prepare sauce : Heat milk and make paste with flour & water. Add to boiling milk. Stir quickly and allow to cook until a thick sauce forms.

TO ASSEMBLE

Place lasagna at the bottom of lasagna dish and add a layer of mince. Pour a little sauce over. Continue to layering alternative layes of mince and sauce until mince is used up. Cover lastly with lasagna sheets and pour remaining sauce over. Sprinkle grated cheese and parsley. Bake at 180 for about 30 mins.