Lasagna

Finely dice the onion and sauté it in a skillet with the ground meat for about 5 minutes, seasoning with salt and pepper. Stir in the minced garlic, tomato paste, and 3-4 tablespoons of water, then cover and simmer over low heat for 15 minutes.

Melt the butter over low heat, whisking in the flour gradually to cook it slightly. While stirring constantly, slowly pour in the milk and cook over low heat until the sauce thickens. Stir in the basil, and remove from heat after 1 minute.

Next, take a deep square baking dish (metal or glass), lightly oil the bottom, and assemble the layers: a pasta sheet - half of the meat - half of the sauce, and repeat the same layers once more.