This Lasagna is better than Italian restaurants

Meat sauce
• 500 g ground beef
• 1 onion, 1 carrot, 1 red bell pepper
• 3–4 garlic cloves
• 2 tomatoes + 1 cup tomato sauce
• 3 tbsp heavy cream (33%)
• 3–4 tbsp olive oil
• Salt, sweet red pepper flakes, black pepper

Other
• 6 lasagna sheets
• 250–300 g grated mozzarella

Béchamel
• 1.5 tbsp flour
• 30 g butter
• 1 cup milk
• Salt, black pepper
• 3 tbsp grated parmesan
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Instructions
1. Fry beef in olive oil, add onion and cook together.
2. Add carrot, pepper, garlic, spices, then tomatoes.
3. Pour in tomato sauce, simmer until thick.
4. Add cream, cook 5 more minutes.

Béchamel:
Toast flour, add butter, then milk. Season and finish with parmesan.

Assemble:
Layer meat sauce → lasagna sheets → béchamel → mozzarella.
Repeat to 6 layers.

Bake at 180°C for 30–40 minutes.

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