500 grams (approximately 1 lb) ground/minced beef, or subtsitute half of or all the meat with lentils and/or beans.
1/2 onion, chopped
2 cloves garlic, finely chopped
1 handful grean peas
1/2 bell pepper, colour of your choice
1 tin tomatoes
1-2 tablespoons tomato paste.
1-2 teaspoons dried thyme.
1-2 teaspoons dried chili, if desired.
7-8 dl ( approximately 3 cups) milk.
4 tablespoons flour
2 tablespoons butter.
9 lasagna sheets
Preheat the oven to 200-225 degrees Celsius (392-437 F).
Meat sauce: Brown the meat in a little olive oil. (If you prefer a vegetarian version, prepare lentils/beans/veg accordingly). Add onions and bell pepper and fry a little longer. Add garlic and tomatoes + tomato paste. Bring to a boil and season. Let boil for 10 minutes or as long as desired, at least until the liquid has reduced a bit. With a few minutes left, add peas.
Béchamel sauce: Melt butter in a skillet. Stir in 2 tablesppons flour. Add some milk and stir in rest of flour and milk. Let boil on low heat for a couple of minutes. Season with salt and a dash of nutmeg (not too much!).
Grease an oven proof dish. Pour some béchamel sauce into the dish. Add lasagna sheets, more béchamel, meat sauce, cheese, more lasagna sheets and so on until done, the last layer should be béchamel sauce topped with grated cheese.
Bake in oven for about 30 minutes. If the lasagna looks like it's going to burn before it's done, adjust temperature and/or cover with some aluminium foil (a kind that is suitable for oven use). Serve with a salad!