In heated olive oil, fry the onion and garlic. Add the minced meat and fry until it loses its pink colour. Add the Tomatera chopped tomatoes, chopped basil and oregano. Season with salt and pepper. Cover and leave to simmer for about 30 minutes. Uncover and then leave to simmer for another 10 minutes. Separately, prepare the bechamel sauce.
Spread butter or margarine on the lasagne oven tray. Lay 3-4 layers consisting of: a lasagne sheet, meat stuffing, grated cheese, and a thin layer of béchamel sauce. At the end, cover the lasagne in lasagne sheets, spread the remaining sauce on these and sprinkle with grated cheese. Bake in oven for about 30 minutes at a temperature of 180 ° C. After baking, serve on plates with tomato sauce and fresh basil.
In a pot, melt butter over low heat, add flour and stir. When the butter combines with the flour, slowly pour in cold milk, stirring continuously. Cook until the sauce thickens. Season with salt and pepper.