Beef Mince Lasagna Recipe -

Heat a heavy bottom pan on medium heat with 2 tbsp of oil
Add onion and garlic and saute until brown and cooked
Add the mincemeat in, break up all the lumps so that the mincemeat is broken down. cook well.
Add the tomato paste and cook for 1 minute, then add the crushed tomato, water, salt, pepper, bay leaves, close the lid and let it cook on medium heat for 25 mins
Once cooked and meat ragu is soft, take it off the fire and leave aside

Place a pan on medium heat, place the butter and let it melt. do not let the butter turn brown or burnt
Once the butter is melted, add the flour and cook for 1 minute. Make sure the flour and butter mixture remains white and not turn brown.
This mixture of flour and butter is called a white roux
Add the milk little by little, you will notice the milk thickening, add all milk, salt, pepper, nutmeg, bay leaf and let it cook for approximately 2-4 minutes until it is a thick creamy sauce. make sure the texture of the sauce is semi liquid
Take off the fire, remove bay leaf and leave aside

Preheat oven to 180C
In a deep tray place all the lasagna sheets and pour boiling water. leave to soak for atleast 3-5 mins
Use 19cmx 23cm oven proof tray and start the layering process by first adding a layer of the pasta sheet, topped with a layer of mincemeat sauce, then topped with a layer of bechamel sauce (White sauce). Repeat this process, until it reaches the top of the pan ( usually 5 layers of lasagna sheets will be the ideal hight)
you must finish the layering with bechamel sauce, then add the shredded mozzarella on the top to cover the lasagna
Bake at 180 C in the oven for 30 mins, then increase the temperature to 200c and bake for further 5 mins, to get the cheese gratinated and golden brown.

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