Lasagna

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

Melt the butter over low heat, stirring continuously, and gradually whisk in the flour until lightly browned. Without stopping to stir, slowly pour in the milk and cook over low heat until the sauce thickens. Stir in the basil, and turn off the heat 1 minute later.

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