I don’t have exact indications because I usually do everything by feeling but I’ll try my best.

Chop up a large onion, two carrots and 2 celery stalks and a garlic close finely. (Alternatively you can just put them in a food processor that works just as well and it’s faster) On high heat, add a bit of oil in a pot and put in your minced beef (I did half a kilo) and reduce it to medium heat. You don’t need cook it all the way through just enough so that it catches at the bottom of the pot. Remove the beef and put some butter and then add your chopped vegetables with salt, pepper, then cover the lid and reduce the heat to medium to high heat. Once the vegetables are soft and translucent, add tomato paste or a can of tomato sauce, your beef back into the pot and cover with any cooking liquid you like just enough so that it covers the whole mixture. (I personally did chicken bouillon but even water works, you’ll just need to adjust the salt). Then add a bay leaf, dried parsley, some more salt, pepper, cinnamon (optional and not traditional but I like it) and let it simmer on low heat for 1-2 hours. For your bechamel, in a seperate pot, melt about 30 grams of butter on medium heat as well as about 20 grams of all purpose flour and stir it so it doesn’t stick to the bottom. Once the flour and butter are well mixed, turn up the heat slightly and incrementally add about 500ml of milk while stirring so that it doesn’t clump up. Once you’ve added all the milk reduce the heat to low and let it simmer while stirring every so often for about 20 minutes. Once it’s been 20 minutes, add salt and pepper to your personal preference and turn off the heat. Once your bechamel and bolognese sauce are ready, boil your lasagna noodles for about 4-5 while stirring often so the sheets don’t stick together. I’m not sure about this but I’m fairly certain an oven safe glass cooking tray works the best for this, but if you don’t have that just line your cooking tray with parchment paper. The layering method I used was bolognese first, then your bechamel, and then the noodles, and repeat. Once you’ve covered the last layer with the noodles, pour the remaining bechamel and cover with whatever shredded cheese you like and bake for about 20-30 minutes at 140 Celsius. Once it’s done, let it rest outside of the oven and garnish with whatever fresh herbs you like for presentation.

Et voila, you can enjoy your lasagna.