Chop the Garlic (1 clove), Onion (1), and Red Bell Pepper (1).
In a pan with a bit of Olive Oil (to taste) add the garlic. Once the oil is hot, add the onions and peppers and cook everything for few minutes.
Add the Ground Beef (800 gram) and season it with Salt (to taste), Ground Black Pepper (to taste), Bay Leaf (to taste), Smoked Paprika (to taste), and if you wish you can add more mixed herbs to your taste.
While the meat is cooking make the bechamel or white sauce. In a pan warm the Milk (1.2 liter) with a pinch of Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (to taste).
In another deep pan melt the Butter (80 gram) and afterward add the All-Purpose Flour (80 gram). Whisk everything together.
Once well mixed add a bit of the milk and keep stirring it all the time. Keep adding the milk slowly. Then cook it until you have reached the desired consistency. It is very important to keep stirring the sauce.
When the meat is nearly cooked add the Canned Chopped Tomatoes (1 kilogram). If you use chopped tomatoes add a bit of sugar to avoid a sour taste in your mixture. And cook everything for 5-10 minutes more.
Ladle a bit of bechamel into the meat in order to avoid a dry stuffing.
Preheat the oven to 350 degrees F (180 degrees C).
In a tray add ladle some bechamel to cover the tray and prevent the pasta from sticking to the bottom.
Add some Lasagna Sheets (200 gram) and cover it with half of the meat stuff. After that add another layer of lasagna sheets and then the rest of the meat. Finally, add another layer of pasta and pour the rest of the bechamel very carefully.
Add the Shredded Cheese (250 gram) on the top.
Cook the lasagna in the oven for about 40-45 minutes. Enjoy!