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1
Preheat oven to 180C.
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2
Mix your mince ingredients together simmer on a low heat.
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3
If seems at all dry, add a little water.
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4
In a saucepan, melt your butter.
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5
While your butter melts, crumble your stock cube into your flour.
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6
Begin mixing your flour mixture into the melted butter until it's formed a thick paste.
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7
Don't let it get too dry - if you're not confident you'll do it quickly, then take it off the heat while you do this.
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8
Add 100ml of your milk and whisk it ask together until smooth.
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9
Repeat until you've used all your milk.
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10
Add your nutmeg and cheese, and stir until the cheese is melted.
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11
Remove from the heat.
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12
In your lasagne dish, place a later of meat.
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13
Top with 1/2 of each of your vegetables, except the spinach.
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14
Next, add a layer of lasagne pasta sheets.
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15
I prefer fresh egg lasagne sheets as I can cut them to the right size.
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16
Pour a thick layer of white sauce on top (about half your mixture).
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17
Top the white sauce with spinach leaves, and then pasta sheets.
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18
Add another layer of meat & the rest of the veg, to with pasta, white sauce, and then cheese.
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19
Bake for approximately 50 minutes, or until a knife slides to the bottom of the dish with no resistance.
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20
Enjoy!
