Rolled Beef Lasagna

My two sons enjoyed my previous Spinach Lasagna so much that they requested a Lasagna menu again too soon. Although I enjoyed the previous Lasagna as much as the kids did, the idea of repeating the same menu within a week is not so appealing. In order not to disappoint them, I proceed with lasagna menu but giving it a different filling this time. Not only varying the filling, I also took a challenge from the recipe shared by KakFida to handmade the lasagna skin. 

The final outcome was ok  but am a bit disappointed with my lasagna outcome... It turned out like a flat layers of lasagna instead of rolls....! It seems like the rolls were soaked in too much sauce. See the link below (the original recipe owner) on how it supposed to look like.

Source: translated from MR_KakFida (with compliment)
(Makes 13" x 9")
CREPES:
100g Mashed Potato
1 1/4 cup Plain Flour
300ml Fresh Milk
2 Eggs
1/2 tsp Salt
2 tbsp Melted Butter / Oil

1. Place all ingredients in a blender & process until smooth.
2. Spread one scoop on hot griddle like making crepes.
3. Repeat until all better is use up.

BEEF FILLING:
500g Minced Meat
1 small can Mushroom (HomeKreation: my addition) 
1 Big Onions*
4 cloves Garlic* (* chopped) 
1 tsp Black Pepper
2 tsp Oregano
2 tsp Parseley
Salt
4 tbsp Red Sauce (see below) 
2 tbsp Flour

1. Heat up some olive oil & sautee garlic & onions until fragrant.
2. Add in sliced mushroom, meat & herbs.
3. Add in red sauce & flour to thicken.

BECHAMEL/WHITE SAUCE:
50g Butter
1/2 cup Flour
500ml Milk
125g Cheddar Cheese
1/4 tsp Pepper
1/4 tsp Nutmeg powder

1. Melt butter & add in flour gradually until well mixed.
2. Gradually pour in milk & stir until smooth.
3. Season & add in cheese. Stir until melt.

OTHER INGREDIENTS:
1 portion of Red/Tomato Sauce (HomeKreation: see my own recipe here)
Mozarela & Parmesan Cheese

METHOD:
1. Butter baking dish & pour in a scoop of red sauce.
2. Take one piece of crepe & spread white sauce, red sauce & beef filling.
Roll and place in baking dish.
Repeat with the rest of the crepes.
3. Spread on top, remaining red sauce & white sauce.
Sprinkle with mozarella & parmesan cheese.
Bake for 30 minutes.