• 12 lasagna noodles
• 500 grams ground beef
• 2 cups tomato puree
• 1 onion
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup grated cheddar cheese

For Bechamel Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Finely chop the onion and garlic. Sauté them with the ground beef in a pan with olive oil.

2. Add tomato puree, tomato paste, thyme, black pepper, and salt to the cooked beef mixture. Stir and simmer for a few minutes over medium heat.

3. For the bechamel sauce, melt butter in a pan, add flour, and cook for a minute. Gradually add milk while constantly stirring. Add nutmeg, salt, and black pepper. Cook until the sauce thickens.

4. Cook the lasagna noodles al dente in salted boiling water. Drain and rinse with cold water.

5. Grease a baking dish. Spread a layer of meat sauce on the bottom of the dish and sprinkle with grated cheddar cheese. Pour some bechamel sauce over the noodles and sprinkle with more cheddar cheese.

6. Repeat this process several times, ending with a generous layer of cheddar cheese on top.

7. Preheat the oven to 180°C (350°F) and bake the lasagna for 25-30 minutes. Once done, let it rest for 10-15 minutes before slicing and serving.

Enjoy your meal!