Sauté chopped garlic cloves and chopped onions in a little olive oil.
Add the carrot and the chopped celery stalk, then the meat and brown everything.
Cook until evaporated.
Add the tomato purée, water, and herbs.
Season with salt and pepper, then simmer over low heat (one hour)
For the BÉCHAMEL SAUCE:
Melt the butter over medium heat.
Add the flour and mix until combined.
Gradually add the milk.
Stir constantly, until the mixture thickens.
Remove from the heat, season with salt and pepper, add the cheese and mix well.
LASAGNA ASSEMBLY:
Preheat the oven to 400 °F
Grease the lasagna dish. Place a thin layer of béchamel then lasagna sheets, bolognese, béchamel and Parmesan.
Repeat the same process 3 times in a row.
On the last layer of lasagna, cover with grated cheese.
Bake for about 30 to 35 minutes of cooking.
Serve and enjoy your lasagne