Lasagna

Beef mince 1kg
Lasagna strips (boiled) 350 grams
Ginger/Garlic paste 1 tbsp
Tomatoes (finely cut) 4
Onions (finely cut) 2
Mushrooms (finely cut) 400 grams
Eggplant (cut into rounds) 4
Tomatoes (blended) 350 grams
Tomato Ketchup 1 small bottle
Soya sauce, white vinegar 2 tbsp each
Sugar 1 tsp
Cheddar cheese, mozzarella cheez 500 grams each
Carom seeds 2 tbsp
Salt to taste
Oil for frying+3 tbsp

For Sauce:
Refined flour (sieved) 4 tbsp
Butter 1 tbsp
Salt to taste
Fresh Milk

METHOD:

1. Roast red chillies and carom seeds together.
2. Heat butter in a pot; fry flour and allow to cool.
3. Add milk; cook till thick; add salt; remove from flame.
4. Fry eggplants in hot oil till golden; remove.
5. Heat 1 tbsp oil in a frying pan; sauté onions and tomatoes; ½ vinegar; cook for 2 minutes; remove trom flame.
6. In a separate pot fry 2 tbsp oil, mince, tomato ketchup, ginger/garlic, soya sauce, remaining sugar, vinegar and salt.
7. Layer a baking dish with ½ quantities of white sauce, lasagna strips, mince, onion, mushrooms, red chillies, carom seeds, eggplant, tomatoes and ketchup; repeat process.
8. Bake lasagna in a pre-heated over at 180 C for ½ hour; remove.