1Combine all the ingredients except sheets in the filling and cook (on stove top or in slow cooker), until mince is done.
3Using a oven proof dish layer sheets and filling, ending with sheets on top and cover with alfoil.
5Place dish in the sc with a little water and cook on low for 5 hours.
7Make the Bechmel by combining butter and flour in a small pot,adding flour in slowly over a low heat until it has a dough like quality and then slowly add milk whisking entire time.
8Once it has been combined add in cheeses (reserving a little grated cheese for the top) and cook until cheeses have melted.
9Pour on top of lasagna, put grated cheese that was reserved on top and grill till brown
11NOTE - the filling freezes really well so I often double the mixture, and freeze for later to make either spaghetti bog, some more lasagna or top with mashed potato for cottage pie
Submitted by Tania Whitford
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.