Beef Lasagna

Preheat the oven to 356 °F (180 °C). Separately, chop the tomato, onion and garlic. Set aside.

Oil a baking pan with a little olive oil.

For the red sauce, heat half of the remaining oil and once heated, add the garlic, tomato, oregano and a pinch of salt. Stir-fry until softened.

Separately, heat the remaining oil and add the ground beef with the onion and a pinch of salt.

Sauté for 6-8 minutes until the onion is translucent, and the beef is browned. Mix the beef with the tomato sauce.

For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil.

Separately, mix the water with the cornstarch and dilute. When the milk is about to boil, turn off the heat and add salt and pepper to taste, ground oregano and diluted cornstarch.

Stir constantly so that it begins to thicken and add the grated cheese. Continue stirring.

Next, place a layer of red sauce and another of the white sauce, cover with 3 sheets of pasta, add another layer of red sauce and white sauce and cover again. Repeat until you have no more sauce or pasta.

Grate all the cheese and cover the last layer with it.

Bake in the oven for 30 minutes at 356 °F (180 °C) or until the cheese has browned.