Tomato Sauce

1. Cut your onions into cubes and wash and cut your mushrooms into slices.
2. Add them into a cooking put with 2 tablespoon of oil for 8-10 minutes. Remove your vegetables and set them aside.
3. Add oil if needed to brown the meat. Once the meat is cooked add your vegetables back in.
4. Season with salt, pepper and oregano and add your liquid to the mix.
5. Add your crushed garlic to it and your bay leaves and cook on low for 20 minutes.
6. Once you start layering don’t forget to remove your bay leaves. They are not a pleasant taste to bite into.

Bechamel

1. Melt your butter and add your flour and salt to it. Cook of your roux for 2-3 min before adding warm milk to it.
2. Stir frequently until it thickens. Do not leave it unattended or else the bottom will burn quickly.

The Layering

1. In a 11×14 inch pan add a ladle of bechamel sauce and spread it out. Fill the first layer with Lasagna sheets. ( For me it was around 6 per layer)
2. Put another ladle and spread around, which doesn’t have to be perfect, since you will add two ladles on top of it. Spread a generous amount of cheese on top and repeat the Process again = pasta sheets >bechamel>meat sauce>cheese.
3. When you are near the end finish with your meat sauce and a lot of cheese.
4. Bake at 200 C or 375 F for 40 minutes.