Servings: 4 to 6

500g beef mince 500g beef mince
1 onion, sliced thinly 1 onion, sliced thinly
3 cloves garlic, crushed 3 cloves garlic, crushed
1 medium carrot, grated 1 medium carrot, grated
200g mushrooms, sliced 200g mushrooms, sliced
2 teaspoons oregano 2 teaspoons oregano
1 teaspoon basil 1 teaspoon basil
800g canned tomatoes 800g canned tomatoes
2 cups beef stock 2 cups beef stock
Salt & cracked pepper Salt & cracked pepper
 
BECHAMEL SAUCE: subheading: BECHAMEL SAUCE:
40g (2 tablespoons) butter 40g (2 tablespoons) butter
1½ tablespoons plain flour 1½ tablespoons plain flour
2¼ cups milk 2¼ cups milk
Pinch nutmeg Pinch nutmeg
1¾ cups cheese 1¾ cups cheese
Salt & pepper Salt & pepper

Fry onion until soft, add garlic and cook for 1 minute or until fragrant. Add oregano and basil.
Then add the mushrooms, grated carrot and cook for a few minutes. You may need to add a little more oil for the mushrooms.
Add the minced beef and allow to brown.
Then add in the canned tomatoes and the beef stock.
Season with salt and cracked pepper. Stir well.
Simmer for at least 30 minutes until the beef mixture is a rich, thick consistency, stirring occasionally.
BECHAMEL SAUCE: subheading: BECHAMEL SAUCE:
Melt butter in saucepan, add the flour and cook for 1 minute - stirring constantly.
Remove pan from the heat and whisk in the milk until smooth (use a balloon whisk).
Return to the heat, whisk until the mixture boils and thickens.
Remove from heat again add the nutmeg and approximately ½ cup of cheese.
Season with salt and pepper to taste.
TO ASSEMBLE: subheading: TO ASSEMBLE:
Spread the meat mixture on the base of a baking pan. Top with 2 lasagne sheets - not overlapping.
Next spread over some of the bechamel sauce. Then more meat mixture, lasagne sheets and bechamel in that order.
Continue the layers and finish with the bechamel sauce.
Sprinkle with cheese (I use a mixture of parmesan, mozzarella and tasty cheese).
Bake in oven 160° (fan forced) for 40 to 50 minutes or until heated through and cheese is golden and bubbly on top.
Let it stand for 5 minutes before serving.

If the top is browning too quickly cover with alfoil for a while.  If the top is browning too quickly cover with alfoil for a while.