Ingredients

• 1 pack of instant sheet lasagna
• Bolognese sauce ingredients:
  • 1 pack of instant bolognese sauce
  • 150 gr minced beef
  • 1/2 grain of onion, diced
  • 2 cloves of roughly chopped garlic
  • 2 tablespoons chili sauce
• Bechamel sauce ingredients:
  • 50 ml buter
  • 50 gr wheat flour
  • 100 ml chicken broth
  • 400 ml plain milk liquid
  • 1/4 teaspoon ground nutmeg
  • Sufficient pepper / salt
• Toping material:
  • Sufficient grated mozarella cheese
  • A pinch of oregano
  • To taste parmesan powdered cheese

Steps

1. Bolognese sauce: saute garlic until fragrant. Add the ground beans and chunks of onions. Cook until the meat brings out the broth and is cooked. Then pour bolognese sauce and chilli sauce. Stir well, try to taste. If it has thickened, turn off the heat and set aside.
   

2. Bechamel sauce: heat the butter until melted with low heat, and pour the flour, mix well. Then pour the broth and milk gradually. Stir well and thicken. If it is thick as drawn, turn off the fire. Because after the cold the white sauce will grow thicker.
   

3. Prepare the ingredients for the lasagna layer. Basting heat resistant plate (can use aluminum foil) with vegetable oil.
   

4. Add bechamel sauce to the bottom of the container, then stack with a raw sheet lasagna. Then on top of it give bolognese sauce, stack again with lasagna sheet. Repeat the layers alternately (order: bechamel-sheet lasagna-bolognese-sheet lasagna-bechamel-sheet lasagna-bolognese-sheet lasagna-ends with sheet lasagna sprinkled with mozarella cheese, a pinch of oregano and parmesan powder cheese).
   

5. Bake in a preheated oven, at a temperature of 180 degrees C for +-40 minutes.
   

6. Delicious lasagne is eaten while warm, and mozarella still melts. Yummy....
   

Lets Cooking,

@rusdiana