Meat lasagna with béchamel sauce

Chop the onion and garlic. Put it in a frying pan with the olive oil. Once it is poached, add the meat, salt, a little water and a splash of cooking wine.

When the meat is ready and the water and wine have evaporated, add the tomato.

In a large bowl put the lasagna sheets and put the meat mixture between the layers.

For the béchamel sauce, add 5 tablespoons of butter or a drizzle of olive oil. Add the flour and mix until it is integrated. Add the milk little by little and cook for 10-15 minutes over low heat. Add salt and a little nutmeg.

Once the beignamel is ready, pour it on top of the last layer of meat. Add the gratin cheese and bake in the oven at 180°C for about 15 minutes.

Serve.