Juicy Lasagna

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

Dice the tomatoes, add them to the meat mixture, simmer it down, season with salt and pepper, and add your spices.

For the béchamel: melt butter in a saucepan, whisk in flour and cook on low heat for about 4 minutes, stirring constantly. Gradually add milk while stirring until you reach the right consistency, then season with salt and pepper.

Grate the cheese.

Assemble the lasagna: spread a thin layer of béchamel on the bottom of your baking dish. Dip each pasta sheet in boiling water for 2-3 minutes and transfer it straight to the dish. Layer with meat sauce, béchamel, and cheese, repeating until everything is used. Cover with foil.