Prepare the Pasta: Cook the lasagna pasta according to package instructions. Drain and set aside.

Make the Meat Sauce: In a large skillet, melt 50g of butter over medium heat.

Add the chopped onion, grated carrot, minced garlic, and chili pepper. Sauté until the vegetables are soft.

Add the minced meat to the skillet. Cook until browned, breaking up the meat as it cooks.

Stir in the diced bell pepper, tomato sauce, salt, and black pepper. Let it simmer for 10-15 minutes.

Add chopped spring onions, dill, and parsley. Mix well and remove from heat.

Prepare the Béchamel Sauce: In a saucepan, melt 50g of butter over medium heat.

Add 3 tbsp of flour and whisk continuously for 1-2 minutes to form a roux.

Gradually add 500ml of milk, whisking constantly to avoid lumps.

Continue to cook until the sauce thickens. Season with salt and black pepper to taste.

Assemble the Lasagna: Preheat your oven to 360°F (180°C).

In a baking dish, spread a thin layer of meat sauce at the bottom.

Place a layer of lasagna pasta over the sauce.

Spread a layer of béchamel sauce over the pasta, followed by a layer of meat sauce.

Repeat the layers, ending with a layer of béchamel sauce on top.

Sprinkle shredded mozzarella cheese evenly over the top layer.

Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Serve: Let the lasagna cool for a few minutes before serving. Garnish with fresh parsley and dill if desired. Enjoy!