Step 1

Finely chop garlic. Peel and dice onion and carrots.

Step 2

Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

Step 3

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.

Step 4

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

Step 5

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

Step 6

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.

Step 7

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.