Start with cooking the minced meat with the onion and diced bell pepper on a skillet, until the meat is browned and onions and peppers are softened. Add in the tomatoes, tomato paste, beef stock, spices and minced garlic. Cover the skillet and simmer on medium heat for about 20 minutes, stirring occasionally.
While that is simmering, melt the butter in a medium sized pan and mix in the flour. Gradually add the milk. Bring it to boil while stirring constantly. Add in the garlic clove and onion, both cut in half (no need to chop the onion. Both onion and garlic will add some taste). Add as much of salt and pepper as you want, you can even add a whole bay leave. Stir the sauce until it’s thickened. If it gets too thick, add in some milk, while still simmering.
Boil lasagna sheets for about 60 seconds. Cook few sheets at a time, as cooking too many at once can stick them together.
Assemble your lasagna by adding some meat sauce to the baking dish, layering with noodles, then adding more meat on top, pouring some white sauce and sprinkling with cheese. Add one more layer of noodles, meat sauce, white sauce and shredded cheese. The top layer should be meat sauce, white sauce and cheese on top. Place the baking dish in an oven, pre-heated to 200C and cook the lasagna for 20-25 minutes. Once it’s done, let it sit for about 10 more minutes, so that the noodles get soaked in sauce. Enjoy!