Ingredients: For the Meat Sauce: 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, minced 1 pound (450g) ground beef 1 can (28 oz/800g) crushed tomatoes 2 tablespoons tomato paste 1/2 cup (120ml) red wine (optional) 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 1/2 teaspoon red pepper flakes (optional) 1/2 cup (120ml) water or beef broth For the Béchamel Sauce: 4 tablespoons (60g) butter 4 tablespoons (30g) all-purpose flour 2 cups (480ml) milk Salt and pepper to taste 1/4 teaspoon ground nutmeg Additional Ingredients: 12 lasagna sheets (no-boil or pre-cooked) 2 cups (200g) shredded mozzarella cheese 1/2 cup (50g) grated Parmesan cheese Instructions: Prepare the Meat Sauce: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until soft. Add the ground meat and cook until browned. Stir in the tomato paste, crushed tomatoes, wine (if using), and seasonings. Simmer for 30-40 minutes, adding water or broth as needed. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until thickened. Season with salt, pepper, and nutmeg. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce, followed by lasagna sheets, béchamel sauce, and mozzarella. Repeat layers until all ingredients are used, finishing with béchamel and Parmesan cheese. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until golden and bubbly.