Veil Mince Lasagne

Veil Mince Lasagne
Recipe Sumaira Nadeem
Ingredients:
Lasagne 1 and half packet
Veil mince half kg
Onion chopped 1 medium
Ginger garlic paste 1, 1 tbsp
Red pepper 2 tsp
Black pepper 1 tsp
Crush cumin seeds 1 tsp
Crush corriender seeds 1 tsp
Oregano 2 tsp
Salt 1 tsp
Mozzarella cheese 1-1/2 Cup
Chedder cheese 1 -1/2 Cup
Oil 4 tbsp
Tomatoes chopped 4
Tomato paste 4 tbsp
Soya sauce 2 tbsp
Chilli sauce 2 tbsp
Lemon juice 1 lemon
For White Sauce :
Milk half liter
Flour 3 tbsp
Butter 2 tbsp
Black pepper 1 tsp
White pepper half tsp
Mustard paste 1 tsp
Method :
Boiled lasagne in boiling salted water for 5-7 minutes,drain undet cold running wayer,add 1 tbsp oil and mix. Set aside
In a pan heat oil add onion & garlic and fry for 1 minute
Add veil mince and fry for 2 minutes. Add tomatoes , tomato paste , red pepper powder, black pepper powder , crush cumin seeds , crush corriender seeds and salt and cook for 2 minutes . Add 3 cups of water bring it to boil cover and cook for 20 minutes on low heat.
Uncover and cook for further 5 minutes. Add soya sauce , chilli sauce and lemon juice. Remove and set aside.
Put butter and flour in a saucepan and cook till flour brings smell and brown. Add all sizzlings in flour mixture than add milk in it and cook on low heat while constantly stirring. When the sauce starts boiling and thickens , remove and set aside.
In an oven proof dish, grease with oil, layer the mince meat, followed by the white sauce and shreded chedder and mozzarella cheese, layer the lasagne on top . Repeat the second layer.
On top layer, spread remaining white sauce and shreded cheese and mince.
Heat oven 200 C degree and bake the lasagne for 15 minutes. Remove and serve hot