Start with the meat sauce: In a large skillet or saucepan, cook the ground beef over medium heat until the liquid has evaporated and the meat is browned. Add a drizzle of oil to help the beef cook evenly.

Stir in the crushed tomatoes and mix well to combine with the meat.

Season with salt, pepper, paprika, dried basil, ground coriander, and sugar. Pour in the water and stir everything together. Let the sauce simmer gently until it thickens and develops a rich, savory aroma.

Meanwhile, prepare the Béchamel sauce. In a dry pan, toast the flour lightly until it gives off a nutty aroma. Add the butter and mix until smooth, forming a roux.

In a separate saucepan, warm the milk with the onion studded with cloves. Add a pinch of salt and granulated garlic. Bring to a gentle boil, then remove the onion.

Gradually add the flour-butter mixture to the hot milk in stages, whisking constantly to avoid lumps. Keep stirring until the sauce thickens into a creamy consistency. Adjust with more roux for a thicker sauce or less for a thinner one.

Cook the lasagna noodles in salted boiling water with a drizzle of oil for about 2 minutes, just until pliable. Drain and transfer to a bowl of cold water to prevent sticking.

Assemble the lasagna: Grease a baking dish with oil. Layer lasagna noodles, followed by the meat sauce, a generous spread of Béchamel, and a sprinkling of Parmesan cheese. Repeat until all ingredients are used, making sure the final layer is Béchamel topped with Parmesan.

Bake at 350°F (180°C) for 25–30 minutes, or until the top is golden and bubbling.

Let the lasagna rest for 10 minutes before slicing and serving.