Juicy Lasagna

Sauté the onions and carrots, then add the ground meat and cook until browned.

Dice the tomatoes, add them to the meat, and simmer. Season with salt, pepper, and your choice of herbs and spices.

For the béchamel: melt butter in a saucepan, add flour and stir constantly for about 4 minutes over low heat. Gradually pour in the milk, stirring until the sauce thickens. Season with salt and pepper.

Grate the cheese.

Start assembling the lasagna: coat the bottom of your baking dish with béchamel sauce.

Dip each pasta sheet into boiling water for 2-3 minutes and place it directly in the dish. Spread a layer of meat sauce, top with béchamel, then sprinkle with cheese. Repeat until you run out of ingredients.