Step 1

Heat oil in a large frying pan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add rosemary and stock. Simmer for 40 minutes or until only a small amount of stock remains. Season with pepper. Set aside to cool slightly.

Step 2

Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Season with salt and white pepper. Stir 1/4 cup of the sauce through meat mixture. Set aside.

Step 3

Place spinach in a heatproof microwave- safe dish. Microwave on HIGH (100%) for 3 minutes or until wilted. Chop.

Step 4

Preheat oven to 180C/160C fan-forced. Lightly grease a 6 cup-capacity ovenproof dish. Line base with 2 sheets of pasta, breaking to fit if necessary. Spoon 1/3 of the mince over pasta. Top with half the spinach, 1/4 cup cheese and a 1/3 white sauce. Repeat. Finish with remaining pasta, mince, sauce and cheese. Pour the warm water over top of lasagne. Bake for 30 to 35 minutes or until golden and lasagne sheets are tender. Cover and stand for 20 minutes before serving.