Add the Oil to a large pan and heat it up on medium flame.
Add the Minced Meat and cook for 6–8 minutes, stirring occasionally, until the colour changes and the meat is no longer pink.
Add the Ginger Paste and Garlic Paste, then sauté for 1 minute until fragrant.
Add the Onion, Carrot, and Bell Pepper. Cook for 4–5 minutes until the vegetables soften slightly.
Add the Salt, Black Pepper, Chilli Flakes, Italian Herbs, and Tomato Puree. Cook for 3–4 minutes while stirring to combine everything well.
Add the Pasta Sauce and mix it in.
Break the Lasagna Sheets into smaller pieces and add them directly into the pan. Stir to mix everything evenly.
Gently mix again, making sure the pasta is coated and submerged. Cook for 10 minutes, stirring occasionally to prevent sticking.
Add the Mozzarella Cheese on top, cover the pan, and cook for 5 minutes on low heat to let the cheese melt completely.
Garnish with fresh Parsley and it’s ready to serve.
