Preparing the mince meat
Cook the mutton/lamp mince in a pressure cooker, give about 10 whistles. Add salt, pepper/chilli flakes or some green chillis for spice. Once cooked, heat oil in a pan and sauté onions and garlic. Once browned, add the minced meat, tomato puree and tomato paste and cook for a 15 mins with a covered lid. If there is too much water, cook on high flame and open lid. What you will get is a rich and juicy mixture of minced meat.
Put a good amount of butter into a thick pan. The butter starts burning fast, so put little olive oil and keep the flame low. Once butter melts, put mida (flour) and stir. Now add milk slowly while stirring fast. You are bound to get lumps but do not give up! The trick is to not let the pan get too hot. If needed, turn off the flame and keep stirring until you lose all the lumps and occasionally turn on low flame. You have to have the flour cooked but if it gets too hot, it starts getting lumpy. Add salt and freshly ground pepper for last. You may add some modzrella cheese.
Boil the lasagna sheets
Always boil the sheets after finishing everything else. Heat water and put the sheets in. once done remove from water. It will stick to one another for sure – open tap to run cold water and separate the sheets
Take a baking dish, square of available. Brush the bottom generously with olive oil. Place Lasagna sheets to make a layer of sheets at the bottom. Spread out a layer of minced meat on the sheet and cover the layer with white sauce. Repeat the layer again with lasagna sheets, mince meat and white sauce until you reach the top of the dish. The last layer on top and bottom layer should be lasagna sheets. Spread generous amount of modzorella cheese and parmasian cheese to cover the whole area on the dish. Bake in oven until cheese melts and becomes brown. Cut into squares/rectangles and server hot with garlic bread.