Beef Lasagne

So I splurged and bought myself a Cobalt Blue Kitchenaid, it is the K5 model which is only available in red or blue, I think I would have liked a purple one but the blue is noice. I went a little overboard tonight with it though, I have a grinder attachment and was mincing up some beef for dinner, at that point I wasn't too sure on what I was actually making but that is nothing new, and before I knew what was happening in went all the other veggies that I usually just roughly chop and throw in. Didn't look that appealing but it was smelling ok by the time it cooked, there is a lasagne in the oven as I type.

Preheat oven to 180C
1 tablespoon olive oil
500 grams of beef
1 large onion
3 cloves of russian garlic, grown in my very own back yard. The cloves are larger than the imported stuff from China and have a milder flavour.
2 large carrots
1 head of broccoli
1/2 cauliflower
2 zucchinis
a handful of fresh kale
1 red capsicum
punnet of grape tomatoes
and a good shake of ground paprika

I heated the oil in a large heavy based fry pan and then basically just threw everything in, the tomatoes, capsicum and paprika didn't make it to the grinder but everything else did. I added a little water to prevent it drying out
While the meat sauce was cooking I made a basic white sauce,
I use real butter, wholemeal flour and full cream milk. I don't like substitutes when preparing food and detest margarine, I don't measure when making white sauce I just melt a chunk of butter and add enough plain flour to mix in with it and then just add milk and stir while heating, if once it reaches a rolling boil it isn't thick enough I simply add more flour.

To put together the lasagne, I layer meat sauce, white sauce, pasta sheets, repeat and on the final layer cover with white sauce and sprinkle cheese and bake for 40 minutes.
One thing about grinding everything prior to cooking is that it made it easier to assemble the lasagne.