Oh no, it's finally here. I think I'm better off segmenting my recipe, because...it's a lot. I'll try to compress it best I can.
Also important to note that the picture above isn't the finished result, I wasn't able to get a picture of that. Just the 'prep' stages.

Makes 8-10 Portions

Meat Sauce Recipe

200g Sliced Mushrooms
1 Medium Onion, Diced
2 Cloves Garlic, Minced
3 Medium Carrots, Diced
750g Lean Minced Beef, Seasoned
600g Canned Chopped Tomatoes

1. Fry off the Mushrooms in a large, oiled pan on medium heat and transfer to a bowl when they're done.
2. In the same pan, increase to medium-high heat, add more oil if needed, and fry off the Minced Beef. If too much liquid is coming off the Beef, cook it out for another five to ten minutes until evaporated and the Beef begins to singe. Once it's browned fully, throw the Mushrooms back in, along with the Carrots, Garlic and Onion.
3. Continuously stir and let the vegetables soften up a little for five minutes. Then add the Chopped Tomatoes, combine and let the Meat Sauce sit on a low heat while you prepare the White Sauce.

White Sauce Recipe

250g Ricotta Cheese
1 Medium Egg
50g Grated Cheese
A Splash Of Milk

1. In a medium sized bowl, add the Ricotta and beat it until loose. Then add the Egg and Cheese and combine.
2. Add a splash of Milk if the mixture feels too thick. You're generally going for a 'Heavy Cream' consistency.
(2.5. A pinch of Black Pepper wouldn't hurt, if you're into that sort of thing)

Lasagne Assembly

Meat Sauce
White Sauce
Lasagne Pasta
200g Grated Cheese

1. Start layering your Lasagne however you please, using Lasagne Sheets to separate each layer. I generally assemble my Lasagne as follows, from the bottom up

Meat -> Pasta -> Meat -> Pasta -> White Sauce -> Pasta -> White Sauce -> Cheese

2. Bake at 180*C for 40-50 minutes. Allow the Lasagne to sit n'set for about ten minutes after removing it from the oven.