Minced meat in red wine sauce and a delicate béchamel sauce - try making lasagna this way.

Garlic - 7 cloves
Onion - 1 medium onion
Minced meat - 21.16 oz (600g)
Tomato paste - 6.35 oz (180g)
Sugar - 1 tablespoon
Wine - 6.76 fl oz (200ml)
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Rosemary - 1 teaspoon
Thyme - 1 teaspoon
Oregano - 1 teaspoon
Mediterranean seasoning - 1 teaspoon
Basil - a few leaves

Sauce
Milk - 27.05 fl oz (800ml)
Butter - 1.76 oz (50g)
Flour - 2 tablespoons
Salt - 1 teaspoon
Parmesan - 2.29 oz (65g)
Nutmeg - 1/4 teaspoon

Sun-dried tomatoes - 1.23 oz (35g)
Mozzarella cheese - 14.11 oz (400g)

Sauté garlic and onion for a few minutes. Add minced meat and brown. Add tomato paste directly to the pan, let it fry while stirring, then add sugar to the paste. Mix everything. Add spices and red wine. Let it simmer covered on low heat for about 20 minutes. Meanwhile, let's prepare the béchamel sauce. Melt butter over medium heat. Add flour and sauté for a few minutes while stirring constantly. Gradually add milk, stirring constantly to avoid lumps. Add nutmeg and Parmesan, cook over low heat until the sauce starts to thicken.

Coat the bottom of a baking dish with sauce to prevent lasagna sheets from sticking. Layer lasagna sheets, then minced meat, béchamel sauce, and mozzarella cheese. Make as many layers as fit in your dish. Top with lasagna sheets, coat with béchamel sauce, and sprinkle with mozzarella cheese. Garnish the lasagna with sun-dried tomatoes. Bake for about 45 minutes at 356°F (180°C). Garnish the lasagna with basil leaves. Enjoy your meal!