1. Lasagna combo pack (dry dough, tomato paste, white essence sauce), shredded mozzarella cheese, beef filling, onions, red peppers, white mushrooms, olive oil, salt, and pepper.

2. Heat a wok, add a little olive oil, sauté the chopped onions; then add the white mushrooms and stir-fry. After stir-frying evenly, add the diced red pepper and continue stir-frying. Add the beef filling and stir-fry over high heat until it changes color. Pour in the tomato paste, season with pepper and salt, and stir evenly. Do not cover, simmer slowly over low heat to allow the water in the vegetables to evaporate properly, for about 15-20 minutes, the meat sauce is ready.

3. Prepare a square baking pan, grease the bottom of the pan with oil to prevent sticking, and then spread the meat sauce as the first layer. Spread dry dough as the second layer. Apply white essence sauce on the dry dough to form the third layer. Repeat this, then spread the meat sauce - dry dough - white essence sauce, repeat this procedure 3 times, then spread a layer of meat sauce, and then evenly spread the white essence sauce. Sprinkle mozzarella cheese evenly over the surface. Place in the preheated oven at 200 degrees and heat the middle layer up and down for about 30 minutes until the skin is golden brown.