Meat lasagna with mushrooms and peppers

Ingredients

• 300 g of ground meat
• 1 bell pepper
• 1 chopped onion
• 2 tablespoons of oil
• 2 tablespoons of tomato paste
• 1 teaspoon 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

Heat the oil in a pan, add the onion and cook until softened. Add the meat and brown it, then add the mushrooms and bell pepper and cook for a few minutes. Stir in the tomato paste, salt, pepper, and thyme. Continue stirring until the sauce thickens; if desired, add the cream at this point.

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 the pan and immediately cool 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.