1. In a pot, sauté the chopped shallot and carrot with the tomato paste in some olive oil until they soften.​

2.Add the ground meat and cook on high heat for about 2 minutes, stirring constantly.

3.Pour in the red wine and then add the tomato sauces, a little water, and olive oil. The meat mixture should have enough sauce and not be too dry.

4.Lower the heat and let the meat simmer for about 30-40 minutes.Towards the end, add a tablespoon of olive oil, salt, and pepper to taste.

5.In another pot, melt the butter.Stir in the flour and mix until you have a smooth paste.Gradually add the milk, stirring continuously until the mixture thickens and forms the béchamel sauce.

6. Stir in some grated cheese, and season with salt and pepper according to taste.

7. Briefly boil each lasagna sheet in hot water for about 20 seconds.

8.In a round or square baking dish, spread a layer of béchamel at the bottom, then place lasagna sheets and a layer of meat sauce. Repeat the process until all ingredients are used, adding a little béchamel between each layer. Place slices of mozzarella cheese evenly over the meat sauce.

9.Make sure the lasagna sheets are well-covered with meat sauce so they cook evenly and stay moist.

10.The last layer should be béchamel with plenty of grated Parmesan cheese.

11.Bake in a preheated oven at 180°C (350°F) until the top turns golden brown.

Kali Orexi!