Lasagna is believed to have originated in Italy, made with alternate layers of pasta, bachamel sauce, meat sauce and tomato sauce.
1/2 kg minced beef, 1/2 pack lasagna sheets, 2 tbsp ginger-garlic paste, 3 tbsp of oil, 1 onion-chopped, 1 tomato-chopped, 1/4 bunch parsley- chopped, 1 cup tomato puree, 1/2 tsp rosemary, 1/2 tsp oregano, 1/2 tsp black pepper powder, 1/2 tsp white pepper powder, 1 bottle of pasta sauce and salt to taste.
Heat oil in wok and add ginger garlic paste, fry for 2-3 minutes, add the minced meat, stir and add some water. Cook till the meat is cooked and the water evaporates.
Now add rosemary, oregano, salt, white and black pepper powder, mix the spices with meat. Add the chopped onion and tomato and cook for 5-7 minutes. Add the puree and mix again. Finish it by adding chopped parsley.
For the Bachamel sauce
1/2 ltr milk, 4 tbsp maida, 3 tbsp oil, 1/2 tsp rosemary, 1/2 tsp oregano, 1/2 tsp black pepper powder, 1/2 tsp white pepper powder, 1 cup chopped parsley, 2-3 slices of cheddar cheese,1 pack grated mozarella cheese and salt to taste.
Heat the oil in a pan and add the maida, and roast it in the oil stirring conitnuosly until its cooked. Make sure not to burn it. Keep aside.
In a saucepan bring milk to boil. Simmer the flame and add the above mixture little by little, stirring continuosly until the milk starts to thicken. Add rosemary, oregano, salt, white and black pepper and mix again. Now add the cheddar cheese and cook agin for 5 minutes. Finish it off by adding the parsley.
Boil the Lasagan sheets like any other pasta and Keep aside. If using pre cooked Lasagna sheets soak them in water for 10- 15 minutes before using them.
In a baking dish, apply thin layer of pasta sauce and arrange a layer of Lasagna sheets, then the meat and the bachamel sauce. Repeat the layers again ending bachamel sauce. Sprinkle grated mozarella cheese on top and bake in the oven at 200 c / 400 F for 30 mins.