Take 500grams of mince (or mince your own)
2 spring onions (mostly white a little green)
1 clove of garlic
1tblsp canola oil
Mince up onion and garlic in thermo, speed 9 5 seconds,
add mince and oil and cook for 12 mins 100' reverse speed soft
Make a batch of the bechemal sauce from the EDC
(500 grams milk, 50 grams butter, 50 grams flour and a pinch of salt, 7 mins 90' speed 4)
add half a batch of the garlic and herb dip and mix thoroughly
Then add a thin layer of mince to your dish, top with a fresh lasagne sheet, then mince, then 'cheese' sauce mixture, then a lasagne sheet, continue, with the top layer being just 'cheese' sauce.
Bake at 180' for 30 mins, until the top is golden brown.