1 medium Onion, chopped 
1 large Carrot, grated
4 Garlic cloves, crushed
2 Tbsp Oil 
2 Tbsp Seven Colours Grill Seasoning™️
1 Tbsp Paprika 
500 g Lean mince
1 tin Italian chopped tomatoes 
25 g Beef stock liquid
2 Tbsp tomato paste
75 g Butter 
½ cup Flour
1 ½ cup Milk
10 Lasagne sheets, pre-cooked 
1 cup Gouda cheese, grated 


Preheat oven to 200°C. In a pan, fry onion, carrot and garlic in oil and until translucent. Add Seven Colours Grill Seasoning™️, paprika and mince. Mix until combined with veggies. Stir in tomatoes, stock and tomato paste. Allow to simmer for few minutes. 
In a separate pan, melt butter over low heat. Whisk in flour and cook for 1 minute. Slowly add milk, a little at a time, and whisk until smooth.
Place a layer of mince at the bottom of an ovenproof dish. Top with a layer of pasta sheets and white sauce. Repeat until the dish is full. Finish with a layer of white sauce and grated cheese.
Bake for 25 minutes or until the cheese is golden brown on top.
Tip: Cook lasagne sheets in salted boiling water. Once cooked, add oil to prevent them from sticking. Place on a dry kitchen towel until needed.