Meat and vegetable lasagna

**AMOUNTS TO EYE**. Cut the vegetables in small pieces, in this case I added peppers and carrots, but you can do it with any vegetable you want.

In a frying pan with EVOO, add garlic until it browns and cook the vegetables until they are soft. Add the meat, and then, crushed tomato. Add oregano and salt to taste, also a little pepper if desired.

Heat the béchamel sauce in a saucepan (I used knorr's pre-cooked sauce). Preheat the oven to 200°.

In an ovenproof dish, assemble the lasagna layers; As a base, the béchamel sauce. Then the order would be : 1° Pasta plate 2° Meat with vegetables 3° Bechamel sauce Repeat the sequence until the desired quantity. On the last pasta plate we would put bechamel sauce with grated cheese and oregano.

Bake in the oven at 220°, 20 minutes. Before serving, let cool slightly.