Make the Meat FillingHeat olive oil in a large skillet. Add finely chopped onion and garlic powder, sautéing until golden and fragrant. Stir in the ground meat and cook until fully browned, breaking it into small crumbles. Mix in the tomato paste, sugar, salt, pepper, and Italian herbs. Let the sauce simmer over medium heat for about 20 minutes to develop deep, rich flavors.

Prepare the Béchamel SauceIn a saucepan, melt the butter and add the flour. Stir continuously for 1–2 minutes to form a light roux. Slowly whisk in the milk a little at a time, making sure no lumps form. Continue stirring until the sauce thickens to a smooth consistency. Season with salt and a pinch of nutmeg.

Assemble the LasagnaPreheat the oven to 180°C (350°F). Lightly grease a baking dish. Spread a thin layer of the meat filling on the bottom, then add a layer of lasagna sheets. Pour over some béchamel sauce and sprinkle with grated cheese. Repeat the layering process until all ingredients are used, finishing with a generous topping of béchamel and cheese.

BakeCover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is golden, bubbly, and slightly crisp.

ServeAllow the lasagna to rest for 10 minutes before slicing. Serve hot, garnished with fresh herbs or cherry tomatoes for extra color and freshness.