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1
Preheat the oven to 190C.
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2
Mix all the ingredients for the mince together and simmer on a low heat.
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3
If it looks too dry, add a small amount of water.
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4
In a saucepan, cube your butter and melt it.
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5
Crumble your stock cube into your flour.
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6
Slowly mix in your flour mixture until you have a thick paste.
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7
Stop if it becomes too dry - it may help to take it off the heat.
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8
Add about 100ml of your milk, and whisk until it's smooth.
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9
If the lumps don't completely disappear, don't worry, they will.
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10
Repeat this with all your milk.
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11
Add your nutmeg and cheese, and stir until the cheese has melted in.
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12
Remove from the heat.
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13
Get a muffin tray.
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14
Add a little oil to each cup, making sure it's up the sides.
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15
You could also use cooking spray, or silicon muffin trays.
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16
Take a spring roll wrapper and fold into quarters.
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17
Place it in the indent so the corners poke out.
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18
Gently push it until it is snuggly lining the cups of your muffin tray.
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19
Place a spoonful of your meat mixture into the bottom of the tray.
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20
Top it with a spoonful of your white sauce mixture.
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21
Here you have 2 options - fold the corners of your wrappers in, over the top of your lasagne, or leave them open.
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22
I did both - see the picture I uploaded to help you decide.
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23
Top with grated cheese and bake for approximately 30 minutes, or until the cheese starts to brown.
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24
Enjoy!
