Classic Lasagna with béchamel and Ground Beef

Heat a large pan and crumble the ground beef until it is lightly browned. Add the onion and garlic and cook until they are soft and fragrant.

Add the tomato sauce to the meat mixture and let it simmer gently for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.

Warm the béchamel in a separate pan until hot, stirring gently.

Preheat the oven to 180°C. Layer lasagna sheets in a baking dish, spread a third of the meat mixture and some béchamel, repeat until all ingredients are used; finish with cheese. Bake for 25-30 minutes, until the cheese is melted and golden brown, and let rest briefly before serving.