Recipe for Lasagna with Ground Lamb and Olives

Slice the onion and garlic and sauté for a few minutes in olive oil. Add the ground lamb and herbs and cook for 10 minutes. Season with salt and pepper, then add the peeled tomatoes, tomato paste, olives, and chopped sun-dried tomatoes. Let simmer for 30 minutes covered.

Preheat the oven to 210°C. Prepare the béchamel sauce by melting the butter in a saucepan and adding the flour. Cook for 5 minutes while whisking, and gradually add the milk. Season with salt and pepper, and continue cooking for 5 minutes until the mixture thickens.

To finish, place a small amount of meat at the bottom of the dish and cover with sheets of lasagna. Add more meat and cover with béchamel sauce. Repeat this process twice and end with a layer of béchamel. Sprinkle with grated cheese and bake for 50 minutes. Serve with grated cheese.