Defrost lots of mince meat and any other frozen goods you may use (like tomato sauce or parsley)
In a large pot, add olive oil and add mince meat
Cook mince on medium-high heat until brown, stirring occasionally
While the mince meat cooks, chop onions.
In a large pan, brown the onions with olive oil on medium-high heat
Once the mince meat has cooked, add the sautéed onions
Add tomatoes and tomato paste to mince, stir in well
Allow tomato sauce to cook down with mince for 20-25 minutes
Add the pasta sheets to a pan of boiling water to sit while you are doing all your prep work
Next, make the white sauce by melting butter in a large pan
To the melted butter, add the flour and stir vigorously with a fork
After 2-3 minutes, add a splash of milk and continue to stir powerfully
Continue adding the milk bit by bit. Each time, stir until the butter/flour clumps are totally combined with the milk
Cook the white sauce for about 25 minutes to fully thicken
When the sauce is semi-stiffened (after about 15 minutes) add the nutmeg and garlic
Grate 1 kg of white cheddar and 1/2 kg of parmesan
Set up the pasta, meat, sauce, and cheese in a buffet style lineup.
Add the lasagna to the oven and bake for 20 minutes at 350 degrees Celsius
Wrap extra lasagna pans in tin foil, label and freeze for another evening
