Heat butter in a pan, add in ginger garlic paste, add in white flour and make roux, keep stirring, remove from the stove and add milk and keep stirring till white flour is fully dissolved. Season it with salt and pepper, sprinkle it with mixed dry herbs and stir well. Cook it for another five minutes and white sauce is ready.
Preheat oven @ 200 C and prepare baking dish.
Cook lasagna, bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (Do add a teaspoon of Dalda olive oil to the water so the lasagna sheets do not stick together). Drain then lay them flat before they are assembled together.
Heat Dalda Cooking Oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally until translucent for; 2-3 minutes. Add in beef mince, ginger garlic paste, red pepper flakes, and a pinch of salt keep stirring; let it simmer on medium to high flame for 7-8 minutes. Set it aside.
Pour white sauce in the baking casserole and arrange four to five lasagna sheets lengthwise and side by side to cover the bottom of the casserole.
Then, top it up cooked beef mince, generously paste tomato paste on top with the help of spatula, top it up with mushrooms. Add lasagna sheets on top and top it up with remaining white sauce, baste it properly with the help of spatula.
Add shredded mozzarella and cheddar cheese. Sprinkle generously oregano or mixed herbs on top.
Bake Lasagna for 7-8 minutes with a foil cover in preheated oven, uncover casserole then bake another 5 minutes until cheese is crusty around the edges. Delicious lasagna is ready.
You can sprinkle cayenne pepper or paprika on top before the baking process, this taste delicious.