Meat Lasagna with Chorizo

Peel the onion and garlic and finely dice both. Cut the chorizo into thin slices. Brown the minced meat in hot oil until crumbly. Add the onions, garlic, chorizo and tomato paste and sauté briefly. Mix in the crushed tomatoes and simmer until slightly thickened, stirring occasionally for about 15 minutes. Add the basil and season with salt and pepper.

Melt the butter in a pot. Stir in the flour and allow to foam. Gradually pour in the milk while stirring, season with salt and pepper and simmer over low heat for about 5 minutes.

Cut the mozzarella into slices.

Preheat the oven to 200°C (approximately 400°F).

Spread some of the béchamel sauce in baking dish and line with lasagna sheets. Add the minced meat, bechamel sauce and the pasta sheets in alternating layers. Finally, sprinkle with the remaining bechamel, top with mozzarella and bake until golden brown, about 40 minutes. If the lasagna is browning too quickly, cover with aluminum foil.