Ingredient

Butter 60 gms

Oil 2 tbs

Carrot (chopped) 1 unit

Onion (chopped) 1 unit

Celery stick (chopped) 1 unit

Garlic clove (chopped) 1 unit

Bay Leaf 1 unit

Butter (75 gms) 5 tbs

Plain flour 4 ½ tbs

Milk (full cream milk) 3 cups

Salt as per taste

Black pepper as per taste

Nutmeg as per taste

Red chillies (crushed) to sprinkle

Mixed herbs to sprinkle

Oil to drizzle

Cheddar Cheese 100 gms

Cheese Mozzarella 100 gms

(1 packet each)

Mince Meat (lean) ½ kg

Beef stock/water 2/3 cup

Mixed herbs 1 ½ tsp

Nutmeg (ground) ¼ tsp

Salt as per taste

Black pepper as per taste

Parmesan Cheese (grated) for serving

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Bolognese Sauce:

Melt butter in a pot and add oil. Add onion, carrot,celery, garlic, bay leaf and cook, till aroma releases.
Add ground beef, nutmeg, Shangrila Pizza Sauce and stock. Keep stirring till it comes to boil, leave on slow flame. Let it simmer then cover, check from time to time. Cook until thick, add salt and pepper to taste.
Take 12 sheets of lasagna or as per your baking pan or pirex dish.

For Béchamel:

Melt butter, add flour and cook on low flame till it releases aroma. Remove and add in milk. Return to heat and cook. Keep on whisking till thickens, bring to the boil and add salt, pepper, nutmeg.
In a rectangular baking pan (13x9x3) oven proof dish, spread a thin layer of béchamel then lay sheets of pasta. Spread meat sauce then béchamel sauce,sprinkle mixed herbs on top.
Repeat the same procedure and compile all the lasagna strips the same way.
In the end, top with cheddar cheese and mozzarella cheese, crushed red chillies, mixed herbs, drizzle oil.Cover it with aluminum foil, leave at 170°C for 45minutes.
After 45 min, remove the foil, place it under the griller till golden brown.
Take it out, bring it to room temperature cut into squares. Serve with garlic bread.