First, cook the pasta until it's half-cooked, as it will go into the oven again later.

In a pot over the stove, add a little vegetable oil, then add the chopped onion and garlic. Once they turn golden, add the ground beef and sauté well.

Then add the mushrooms, corn, salt, black pepper, basil, tomato paste, and a cup of water. Stir them a little and let them simmer on low heat.

Start making the béchamel by adding a tablespoon of butter and then the flour, stirring carefully to avoid browning.

Gradually add the milk, stirring until the mixture thickens.

Then add a tablespoon of bouillon powder or 2 bouillon cubes, a little black pepper, and nutmeg. Once it reaches a thick consistency, it's ready.

In a Pyrex dish, place a layer of pasta, then béchamel, followed by the meat sauce. Add another layer of pasta, pour the remaining béchamel on top, and sprinkle with cheese.