Heat oil in a large saucepan. Add onion, carrot, garlic, and mushroom until oil is hot and stir until aromatic and soft.
Add beef mince and cook until brown.
Stir in tomato paste and canned tomatoes, and stir until thoroughly combined.
Add chicken stock, and season with garlic, salt and pepper.
Cover with lid and cook for 20 minutes until sauce thickens. Stir occasionally to avoid burning at the bottom.
Cheese Sauce Instructions
In a separate saucepan, cook butter on medium heat.
Once butter is completely melted, add the plain flour and mix to avoid clumps.
Add milk and stir. Cook for about 5 minutes until it thickened.
Season with salt and pepper and mozzarella cheese until cheese is melted completely.
Assembly Instructions
Preheat the oven to 180 degrees Celsius. Lightly spray the baking dish.
Pour 1/3 of the beef sauce into the prepared dish. Lay a layer of instant lasagna sheets covered with a layer of beef sauce, then cheese sauce. Sprinkle with a thin layer of mozzarella cheese.
Repeat until all layers are done (ensure ending with a cheese sauce layer).
Sprinkle extra cheese on top (optional).
Bake for 30 to 40 minutes until lasagna softens and is cooked through thoroughly. (Test with a fork)