In a big skillet, warm a drizzle of olive oil over normal flame. Add the chopped garlic, onion and cook until softened.

Add the ground beef, and cook until turn brown. Remove excess fat.

Mix in the crushed tomatoes, basil, oregano, tomato paste, salt and pepper. Simmer for around 20 minutes, ensuring the flavours are well blended.

In a saucepan, melt the butter over normal flame. Mix in the flour and cook for a minute.

Slowly add the milk, constantly whisk to prevent lumps. Cook for around 5-7 minutes until the sauce becomes thick.

Season with nutmeg, salt and pepper. Take out from the heat.

Set the oven at a temperature of 190 C (375 F).

In a baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of lasagna noodles as topping.

Add a meat sauce layer, then a layer of béchamel sauce, and mozzarella cheese as topping.

Keep adding the layers of meat sauce, béchamel, noodles and mozzarella until all the ingredients are used.

Finish it with a béchamel layer and a good amount of parmesan cheese and mozzarella as topping.

Cover it with aluminum foil and bake for around 25 minutes. Remove the foil and bake until the top is golden a nd bubbly for an additional 20 minutes.

Before slicing, let the lasagna cool for a few minutes. You can garnish it with fresh basil.