Taco Lasagne with Bechamel sauce

There are so many different ways of making Lasagne  I have tried several different ways of making them during the past years but somehow the one and only type my family love is the one I did with Taco Seasoning Spice, especially my husband and my son. They could really eat a lot. Lasagne is pretty simple to do. My Lasagne with Bechamel sauce is part of my own invention of playing around with the food.

600 gram of minced meat

2 large onion chopped

2 garlic chopped

1pkt Taco seasoning

1 can of peeled tomatoes

Salt and pepper to taste

Cheese

Bechamel sauce

Preparation of the mince meat first:

In a large skillet, cook the beef, onion, garlic over medium heat until meat is no longer pink; drain.
Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in tomatoes. Simmer, uncovered, for 10 minutes.

Once meat is done, I started preparing for the Bechamel sauce. This is the basic recipe of Bechamel sauce.

3 tbs butter

3 tbs flour

2 cup milk

A pinch of salt

Dash of grounded nutmeg

In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt and nutmeg. Remove from heat and set aside.

Arrange one layer of lasagna plate onto a baking dish. Pour and spread evenly the Bechamel sauce onto the lasagna plate. Then followed by spreading a thin layer of the mince meat.
Repeat this layer again by starting with the Lasagna plate, bechamel sauce and mince meat.

Top with your own favourite tasty cheese. You can even mixed different types of cheese for much cheesier taste.

Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

 I always love the sprinkling over of an additional parmesan cheese before serving.