She starts by cutting up two large cans of whole tomatoes and adds it all into a large pot, juice and all. Then she adds in about 1 kilo of fresh ground beef (about 2 lbs.). Just add the meat straight into your tomatoes and let it cook over medium heat. Break up the meat into small chunks as it cooks.
The next thing she does is make a béchamel sauce. She starts by making a roux: she melts some butter, then adds enough flour to make a thick paste. To make the sauce, she immediately adds about a liter of milk. Stir constantly to get rid of lumps and to get a creamy, smooth mixture. Heat to boiling, then remove from heat.
Now, on to seasoning with some onions. She dices 1 medium onion about like this... She then sweats them in a little olive oil over medium-low heat until they become transparent but not golden. Add the onions into your tomato and meat mixture.
Now, for the final touches... She seasons with some parsley seasoning, some garlic, pepper and salt. She later also added in some Piment d'Espelette powder, you could add in some Paprika or Cayenne pepper depending on how hot you like it. Get your lasagna noodles and your lasagna dish ready. Stop and take a picture of your cutie son. Do not throw him into your meat mixture! He would be too sweet!
Now you are ready to assemble. The bottom layer is always your Béchamel sauce. Then you layer your uncooked lasagna noodles, being careful not to overlap them. To fill in the smaller or awkward spaces, just break off smaller pieces. Remember not to overlap. I'm sure I've made this mistake before and you get thick pieces of uncooked noodles - not good! Generously ladle your tomato and meat mixture over your noodles.
Be generous with your meat mixture. The noodles have to be completely covered in order to cook. I've also made this mistake many times in the past. Hard noodles = very bad lasagna! Then start again with your Béchamel sauce. The creamier you want your lasagna, the more generous you need to be with your Béchamel sauce. We didn't have very much, but it was just the right amount for my personal taste. Oh yeah, after the Béchamel you should sprinkle on some grated cheese.