This delicious lasagne made with mincemeat, white sauce, mushrooms and lots of cheese is seasoned with Pakistani spices for a Desi kick.
Add the remaining oil in the same pan, and add chopped onions. Fry till light golden. Add whole spices, if using, followed by garlic paste. Saute for about a minute.
Add mincemeat and cook for a few minutes till meat changes color. Add salt, black pepper, chili powder, tomato puree and ketchup. Bring to a boil and then cook on simmer, till cooked through. The time duration will be less for chicken mince, and more for beef mince.
Add sliced mushrooms and dried oregano and cook for 2-3 minutes. Turn the heat off, and remove the whole spices from the meat after meat has been cooked.
In a small saucepan, melt the butter on low flame. Add flour, and whisk quickly for about a minute making sure the flour doesn't burn. A thick paste will be formed.
Add milk and keep whisking to make sure there are no lumps. Cook on low heat till bubbles appear on the side, and mixture is thick. Add chicken cube, salt and pepper to taste, and cheddar cheese.
In case white sauce gets thick or there’s only a little bit left, add more milk and whisk.
Boil lasagna strips as per packet instructions. Set aside.
Take a glass pyrex square/rectangular baking dish. I personally used a 9 by 9 inch square one. Lightly oil the bottom of the dish and then spread the strips on it, cutting any edges if necessary. Place meat sauce over the strips then the white sauce. Spread 2 tbsp of chili sauce if using.
Sprinkle with cheese, oregano and then start on the second layer (strips, meat sauce & white sauce). End the layers with lasagne strips on top.
Cover the top layer with white sauce, cheese & oregano. Bake in a pre-heated oven for 10 minutes at 200 centigrade till cheese melts, and is browned from the top.