Prepare the Meat Sauce:

• Heat the olive oil in a large skillet over medium heat.
• Add the finely chopped onion and sauté for 5 minutes, or until translucent.
• Stir in the minced garlic, mixed fresh herbs (or dried Italian seasoning), chili flakes, black pepper, and salt. Cook for 1-2 minutes.
• Add the ground meat to the skillet. Cook for 8-10 minutes, breaking it apart with a spoon, until browned.
• Stir in the chopped tomatoes and water. Bring the mixture to a simmer. Let it cook for 20-30 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.

Prepare the Béchamel Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Add the flour, whisking constantly to create a smooth paste (roux). Cook for 1-2 minutes without browning.
• Gradually whisk in the cold milk, ensuring no lumps form. Continue to whisk over medium heat for 5-7 minutes, until the sauce thickens.
• Season with a pinch of nutmeg and salt. Stir well and remove from heat.

Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of meat sauce at the bottom of a baking dish.
• Place a layer of lasagna sheets over the sauce.
• Add a layer of meat sauce, followed by a layer of béchamel sauce.
• Sprinkle shredded cheddar cheese over the béchamel.
• Repeat the layers, ending with a final layer of béchamel sauce on top.
• Sprinkle grated Parmesan cheese over the top layer.

Bake the Lasagna:

• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.

Serve:

• Let the lasagna rest for 10 minutes before slicing.
• Serve hot and enjoy this rich and satisfying dish!