Heat the oil in a frying pan.
Peel and chop the onion and garlic and fry lightly. Add minced meat, brown for a few minutes.
Next, mix in peeled tomatoes, crumble in bouillon cubes, season strongly with salt and freshly ground pepper.
Stir well and simmer at low temperature for 30 minutes. Remove from heat and season with oregano.
For the bechamel sauce, melt the butter in a saucepan, add the flour and milk by the spoonful and stir until you have a sauce that is not too thick.
Preheat the oven to 180 °C. Grease the gratin dish with butter.
First spread a layer of béchamel sauce in the dish, then place a layer of uncooked lasagna sheets on top.
Top with béchamel sauce and ragout, sprinkle with Parmesan. Repeat the process until all the ingredients are used up.
Cover the last layer of pasta well with the two sauces, sprinkle with cheese and place a few flakes of butter on top.
Bake in the preheated oven for about 30 minutes.
Preparation Tip:
The sugo can be prepared the day before, which speeds up the preparation of the lasagna the next day.
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