Peel and chop the onion, press the garlic cloves through a garlic press and caramelize them with a tablespoon of olive oil in a pan over medium heat for a few minutes.

Add minced meat to the pan and fry until most of the liquid from the minced meat has evaporated and the minced meat is turning brown.

Add tomato paste, a pinch of salt, dried oregano and basil to the pan and mix well. Then add all the tomato sauce to the pan, mix everything together and let it simmer on low heat for 5-10 minutes.

Place a piece of butter in a cooking pot over low heat and wait until it melts and starts to turn slightly brown in color.

Add the flour and mix with a wooden spoon or whisk until all the butter is evenly mixed with the flour and the mixture begins to bubble slightly.

Then start adding room temperature milk to the mixture, stirring the sauce continuously so that the mixture does not lump up.

When the sauce has reached a suitable thickness, add a pinch of freshly pressed black pepper, salt and half a pinch of ground nutmeg and mix evenly. If the mixture becomes too thick, add a little milk, but if the mixture seems too runny, let it simmer a little longer. Once ready, remove the sauce from the stove.

Bring water to a boil in a large pot and cook the lasagna sheets in it for 1-2 minutes. (cooking the lasagna sheets is optional and can be skipped if desired)

For the first layer, add the tomato-minced meat sauce evenly to the bottom of the baking dish and drizzle the bechamel sauce on top with a spoon. Now sprinkle a thin layer of grated cheese on top and finally cover with an even layer of lasagna sheets. Repeat the process as many times as necessary until there’s enough ingredients left, but try to distribute them so that there are at least 3 layers of lasagna leaves for the lasagna. Consider that the last layer must be the tomato-minced meat sauce with adding all the rest of the grated cheese and sliced or torn mozzarella cheese on top.

Let the lasagna cook in a preheated oven at 220 degrees for 20-30 minutes or until the cheese has started to become crispy and golden-brown.

Take the lasagna out of the oven, let it cool for 10-15 minutes and serve.