In a cooking pot, heat olive oil and butter first. Add garlic mince and saute for a minute before adding onions.
Saute them until light pink in colour. Now add the mince along with ground pepper and cumin powder. Saute it for a minute or two and add boneless chicken cubes of very small size. Give all a good stir and add fresh tomato puree.
You can even blanch fresh tomatoes and de skin them and use the pulp after mashing well. Use tomatoes according to your choice. Do not add a single drop of water. The meat gets cooked in it's own juices and allow it to simmer on a low heat for 25-30 minutes with a lid on. The longer the better.
Also add half of the quantity of salt mentioned. Meanwhile boil lasagne sheets with the other half of the quantity of salt mentioned. Boil them for 8 to 10 minutes and drain.
Preheat oven on 180. Now comes the assembling part. In a baking dish, add the cooked mince and chicken mix. Followed by a few sheets of lasagne preferably 4-5. You can do it depending upon the size of your dish.
And finally top it up with the cheese either shredded or just torn into large pieces as seen along with cheddar cheese slices 3-4 in each layer. Follow this layering style and the top layer should be that of the mince and chicken mix with a generous topping of mozzarella cheese.
Sprinkle some oregano or Italian seasoning and cover it up with a butter paper or an aluminium foil. Bake for 25 minutes until the top looks golden in colour and smells heavenly. Cut into rectangles and serve piping hot directly from the oven to the plate to relish it's awesome flavour and texture.
