"Meat lasagna"

Ingredients:

Lasagna sheets — 10 pcs
Ground meat — 600 g
Tomato (or tomato paste) — 300 g
Onion — 2 pcs
Garlic — 2 cloves.
Salt (to taste)
Pepper (to taste)
Dried oregano (add to the filling)
Milk — 800 ml
Butter — 80 g
Flour — 4 tbsp.

Preparation:

1. Finely chop the onion. Blend the tomatoes, if using paste, then no need for blending. Add wine, oregano to the tomato paste and mix. In heated vegetable oil, sauté the finely chopped onion and garlic for 2-3 minutes.
2. Add the ground meat to the sautéed onion, season with salt and pepper, and fry, stirring occasionally, until cooked.
3. 5-7 minutes before it’s done, add all the tomato mixture to the meat, stir and simmer until the juice evaporates a bit and the mixture thickens, remove from heat and cover.
4. To make the "Béchamel" sauce: heat the milk in a thick-walled pot.
In a saucepan, melt the butter, add flour and cook, stirring, for 2 minutes. Gradually pour in the hot milk. Bring to a boil, reduce heat and cook until it starts to thicken (like semolina porridge), add salt and pepper if desired.
5. Cook the lasagna sheets. Dip them in boiling water for 3-4 minutes and dry on a towel, just enough to prevent sticking.
6. In a dish, layer the lasagna sheets, then spread sauce on them, then add the filling, sprinkle with cheese and cover with another layer of lasagna sheets, repeating the process until all sheets are used.
Finish the top layer with sheets of dough, spread sauce and generously sprinkle with cheese.
Bake at 180-190 degrees for 35-40 minutes.
The finished lasagna is cut immediately.