My house mate who loves cooking of pasta inspired me with a new mixture of spices, so I tried it in Lasagna with minced meat. 

Ingredients: 

2 spring onions, chopped

1 onion, finely chopped 

3 garlic cloves, minced

450g minced meat

350g tomato sauce

2 chopped tomatoes or some cherry tomatoes cut in half

200g eidam cheese, grated 

12 pieces of uncooked Lasagna pasta 

black pepper, salt

1tsp of each - basil, fennel seeds, coriander, mint 

Bechamel sauce:

1l milk

40g plain flour

40g butter 

Directions: 

Brown the onion, garlic and minced meat seasoned with black pepper, salt and mixture of spices in a deep saute pan. When the meat is almost cooked, add tomato sauce into it and keep stirring the sauce occasionally until the meat will absorb it. Remove pan with the mixture and add the spring onions and chopped tomatoes. In a pot, melt butter and add flour and stir. When the golden brown color begins to develop, add milk and mix to avoid any lumps until the compact fluid.

Pour a little milk mixture into the Lasagna pan and arrange 3 pieces of Lasagna pasta in the bottom. Spread with one third of meat mixture, sprinkle with one fourth of grated cheese and pour with Bechamel sauce. Repeat layers and finish with the last layer of pasta and top with remaining grated cheese. Bake in the preheated oven for 20-25 minutes at 220 degrees or until Bechamel sauce is absorbed and pasta is soft. Cool for 15 minutes before serving.