600g mince (preferably -but not necessarily- beef)
500g tomato pasta sauce (I use Five Brothers: Oven Roasted Garlic With Wine, but it really doesn't matter)
100g butter
1/2 cup plain flour
1L milk
lasagne sheets
2/3 cup of grated cheddar cheese (however, as a rule, more cheese is always better)
method
0. check that you have the ingredients
1. cook the mince in a large frying pan (without oil, because lord knows there's going to be far more than enough grease in the mix eventually), until it's brown and add the tomato sauce (make sure you've got a few spoonfuls left over if you're using the whole jar)
2. preheat oven and get milk at the ready, because for the next step it's essential you don't leave it alone
3. on a low temperature, melt the butter in a med-large saucepan, add the flour and mix until it becomes paste-like.
4. gradually add milk to the paste and stir like crazy, because it gets very easily burnt to the bottom of the saucepan. And keep crazy stirring until it gets thick (should take about 15 minutes and trust me, you'll know when it's thick) and add 1/3 cup of the grated cheese until it melts and the sauce gets even thicker.
5. Now you have a meat sauce and a white sauce, so the layering order in the dish goes as such:
-spread a few spoonfuls of the leftover tomato sauce around the bottom
-a lasagne sheet (I use two lasagne sheets, because they're small and dish is exactly twice the size as them, so obviously just do whatever works for you)
-1/3 of the white sauce
-1/2 of the meat sauce (being careful to spread it evenly)
-a lasagne sheet
-1/3 of the white sauce
-1/2 of the meat sauce (again, being careful about even spreading)
-a lasagne sheet
-the final third of the white sauce
-1/3 cup of the grated cheddar cheese
6. stick it in the oven for about an hour. I like it to be crunchy, crusty and slightly burnt so sometimes it'll leave it in for over an hour and a half :P