Put the onion and garlic in a food processor and bliz until roughly chopped. Transfer to a frying pan. Don't turn the heat on yet.
Blitz the carrot in the food processor until roughly chopped.
Add some olive oil to Step 1 and turn the heat on. Fry over a low heat.
Once the onion is translucent, add the carrot and fry quickly. Add the meat and fry until cooked through.
Once the minced meat has cooked through, add the ※ ingredients. [Note:] Check the taste and adjust the amount of the ketchup, salt and pepper to your taste.
Add the milk to the white sauce to adjust the consistency.
Pre-heat an oven to 250 ˚C.
Place the meat sauce, lasagne sheets and white sauce in an oven proof dish. Repeat these layers to fill the dish.
Top with the easy melting cheese, panko, olive oil and parsley.
Bake in the oven for about 30 minutes until golden brown on top.
Divide into individual portions and serve.
Story Behind this Recipe
I serve this lasagne with bread so I used less sheets than usual.
-I used no-boil lasagne sheets. Adjust the baking time and temperature according to the lasagne sheets you use. -Use dried oregano to make your meat sauce as it will give a good flavour to the sauce. I like adding anchovy paste or shio-koji to the sauce.