First, chop the onion into small cubes and sauté with the two half bell peppers, chopped the same way, in a large pan with the tablespoon of oil.

In a small pot, make a simple tomato sauce (like for pizza) by blending an onion and a large tomato, then cook it on low heat. When it thickens (about 20 minutes), add the oregano and let it rest.

For the béchamel sauce, place the cup of milk in a pan over low heat, add the tablespoon of cornstarch, chili, and a bit of basil, and stir gently until it reaches a creamy texture.

Once these steps are ready, prepare the lasagna. I use the boxed kind, but even though it says it's instant, I like to pass it through hot water to make it more manageable.

You can layer the noodles two at a time or one by one. The important thing is to do it carefully so they don't break. In a non-stick mold, start layering. If you don't have a non-stick mold, you can grease the mold with butter, and that will be enough.

The first layer should always be pasta. I then spread a little béchamel because its function is like a natural glue that adds flavor and shape, then the meat, the tomato sauce, another pasta layer, then the cold cuts, and so on until you reach the top of the mold.

At the end, you can add the remaining sauce, cover the surface with aluminum foil, and bake at medium heat for 45 minutes. Remove the aluminum foil and add the mozzarella just 5 minutes before taking it out of the oven. This dish is really beautiful and special. You can remove or add ingredients to your liking, but the main ingredient will always be love. Enjoy!