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Heat oil in a pan, sauté onion and garlic until translucent.
Add celery and cook for 2–3 minutes.
Add minced meat and cook until browned.
Stir in chopped tomatoes, tomato sauce, salt, pepper, and paprika.
Simmer for 15–20 minutes on low heat until thickened.
Make the Béchamel Sauce:
Melt butter in a saucepan, stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth.
Season with salt, white pepper, and a pinch of nutmeg.
Cook until the sauce thickens and coats a spoon.
Assemble the Lasagna:
In a baking dish, layer béchamel, lasagna sheets, meat sauce, and cheese.
Repeat the layers, ending with béchamel and cheese on top.
Bake:
Preheat the oven to 180°C (350°F).
Bake for 35–40 minutes until golden and bubbling.
Let it rest for 10 minutes before serving.
Serving and Storage Tips:
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