1kg mince (I use chicken fillet cubed) 2 med onions - sliced 1 teaspoon Ginger garlic1 teaspoon GarlicSalt to taste ½ teaspoon red Chillies1 teaspoon Lemon pepper1 teaspoon zest lemon & herb ½ - 1 teaspoon Paprika 1 teaspoon cayenne pepper 1 teaspoon Ina parman's garlic pepper and chilli and garlic spices4 tomatoes - cubed3 colour peppers - cubed2-3 tablespoon tomato pureeDash of nando's lemon peri peri & hot peri peri sauces Saute onion in some oil, Add mince /chicken and spice and braise well. Burn water, add tomatoes, peppers, puree and sauces. Allow to cook but don't dry out.Make a white sauce, not too thick.1 ½ cups milk 1 heap tablespoon maziena Salt & pepper to taste Boil together. Layer: In a pyrex dish, Place lasagne sheets then white sauce then filling, white sauce again , lasagne sheet, white sauce, filling....ending with a lasagne layer. Sprinkle ̥with cheese. Bake to melt cheese. Serve with a nice green salad.