Lasagna

Brown the beef on a high flame. Once browned, lower the heat to medium-low.

Add a teaspoon of your favorite seasoning.

Add chopped onion. Saute until the onion is translucent.

Add garlic, dry thyme, oregano, paprika, and curry powder (you can use any spices you want.

Let it cook for 3-6 minutes, allowing the spices to blend properly.

Add tomato sauce and beef stock cube, mix them well.

Add grated tomatoes, mix well.

Add hot water, then pour in brown sugar; this will balance the acidity of the tomatoes.

Add in Worcestershire sauce and bay leaves.

Combine everything together, then cover and cook for 20 minutes on medium-low heat.

After 20 minutes, it should begin to thicken.

Add the chopped spinach and basil (optional).

Thaste the sauce, add seasonings if needed, and cook for an additional 10 minutes.

In a low heat pan, add butter and cake flour. Whisk together to make a roux.

Gradually whisk in milk, stirring constantly until thickened. Simmer it for 5-6 minutes on medium heat.

Season with salt and nutmeg.

Preheat the oven to 356°F (180°C).

Start by adding just a bit of the Bechamel sauce and meat sauce to a casserole.

Then layer with the lasagna sheets.

Spread a layer of meat sauce over it. Then a layer of bechamel sauce.

Another layer of lasagna sheets, then meat sauce and bechamel sauce.

Repeat layers, ending with cheese on top. Then garnish with parsley.

Bake for 25-30 minutes in a preheated oven until golden and bubbly.

Cut it up and serve it hot.