Meat lasagna with mushrooms and bell peppers

Ingredients

• 300 g of ground meat
• 1 pepper
• 1 chopped onion
• 2 tablespoons of oil paint
• 2 tablespoons of tomato paste
• 1 tablespoon of thyme
• 200 g of finely chopped mushrooms
• salt and pepper
• 50 g of cream (optional)
• 50 g of butter
• 2 tablespoons of flour
• 750 ml of cold milk
• 6 to 8 lasagna sheets
• 500 g of grated pizza cheese

Return to the original onion and oil paint mixture, add the meat and cook until browned, then add the mushrooms and pepper and simmer for a while. Stir in the tomato paste, salt, pepper, and thyme, stirring constantly. Remove from the heat before the sauce thickens; add cream at this point if desired.

Prepare the béchamel sauce by combining the butter, flour, and cold milk, stirring until it is smooth.

Submerge the lasagna sheets in boiling water for 10 seconds, then drain them and refresh them in cold water before using.

Thoroughly grease the bottom of a baking dish, then pour in some béchamel sauce. Layer with lasagna sheets, followed by béchamel, some cheese, and the filling. Repeat with béchamel, cheese, and pasta, then cover with béchamel and a generous layer of cheese.

Bake in a preheated oven at 200 °C for 1 hour.