In a sauce pan, melt in butter.
Add flour in portions and mix until flour dissolves in butter.
Gradually pour in half of the evaporated milk. Mix to blend it well.
Grate quickmelt cheese in the mixture.
Pour in the remaining evaporated milk.
Continuously stir to mix it well and reach a creamy smooth texture.
Remove from heat and set aside.
Drizzle cooking oil in a large pot.
Once onions are translucent, add in ground beef.
Stir occasionally to avoid beef from sticking to the pan.
Cook until beef turns light brown in color.
Break lasagna pasta in small pieces and put them in the pot.
Pour in the tomato sauce and water.
Shake the pot so that the tomato sauce and water will mix with the beef and pasta.
Add in beef cubes and bring to a boil.
Simmer for 15 to 20 minutes or until the pasta cooks. Occasionally stir to prevent pasta from sticking in the pot.
Season with garlic powder, salt and a dash of black pepper. Mix well.
Scoop white sauce, add it in the mixture and stir to mix.
Sprinkle mozzarella cheese on top and garnish with parsley.
Simmer for another 5 minutes or until cheese melts.
Pass on a platter, serve and enjoy.