Overview
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This recipe is for our family. So we need to do things like finely grating the carrots so they are not visible.

Ingredients
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2 good sized Onions, 250g, finely chopped
– Try 2 next time
2 medium carrots grated 150g
– Try more next time
Maggi “Lasagna Bake” mixed in 1/2 cup of water
600g of mince. Ideally not frozen or defrosted gently to stop it clumping togther
Dish approx 25cm x 16cm x 6cm
300ml Milk
4 slightly rounded tablespoons flour for cheese sauce
120g of cheese. 70g for sauce, 50g for topping
Fresh or frozen lasagna sheets (nicer and softer than dried sheets)
220g Tomato puree
220g pasta sauce

Steps
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1. Butter the dish

3. Mix Maggi “Lasagna Bake” in water
4. Make cheese sauce with milk, flour and cheese. Not all cheese should be used
as some will be used later to grate on the top.
– I recommend making the sauce reasonably thick
x. Put the 220g Tomato puree and 220g pasta sauce into a bowl or something so
you can quickly add it to the mince when the time is ready.
– The exact mix of puree and sauce is up to you, I just usually do 50/50
2. Fry up Onion, add salt to your liking
x. Add mince and brown
– Ensure you break up any lumps of mince
x. Add tomato pure and tomato sauce you put in a bowl earlier
x. Add Maggi bake
x. Add chopped carrot
x. Simmer for 8 minutes stiring occassionally.
x. Put one layer of mince in dish and cover with a layer of mince
– It is important that mince is at the bottom not a layer of lasagna
x. Alternate layers of mince and lasagna sheets with a layer of lasagna sheet
at the top.
x. Once mince and lasagna sheets have been done pour cheese sauce evenly
over the top
x. Grate cheese on top
x. Bake at 180 degrees for approximately 40 minutes or 160 degrees fanbake
– You will proably have to cover with foil after 15 minutes to stop\
it burning

Notes
=====
It is important to break up the mince so there are no lumpy bits

Suggest using prime mince, may cost a couple of dollars extra but this is where it counts.

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