This is the pasta I used, 250g of San Remo instant lasagna

Prepare the meat sauce first:
oil
garlic
onions
ground beef (500g)
tomato paste (5 tbsps)
tomato sauce (600g)
salt and pepper
nutmeg

Then the white sauce:
butter (2 tbsp)
flour (2 tbsp)
1 big can of evaporated milk
quickmelt cheese (125g)

Once the sauce is done, arrange it in the baking dish starting with the pasta, then the meat sauce and the white sauce. You can have up to 4 layers. Make sure each layer is fully covered with sauce to keep the moisture.

After the last layer, top it with grated quickmelt cheese.

Bake for 45 mins.