Cook the pasta in plenty of salted water, drain and set aside. In this case we have used pre-cooked lasagna plates, so you only have to hydrate them following the manufacturer's instructions (20 minutes to soak in hot water, do not need to boil them, and stirring from time to time).

Chop the pepper, onion and leeks very small and saute them in oil..

When the vegetables are ready, add the crushed tomato. Add a pinch of sugar to the tomato to cut the acidity (optional), salt and the spices that we want. In this case: oregano and thyme. Let cook while we brown the meat.

Season the meat with garlic salt or garlic powder and brown it in a frying pan.

When golden add to the sauce and let it all cook for a few minutes. Add 50 g of the grated cheese and stir until melted.

Prepare a baking tray, spreading it with a little crushed tomato, just so it doesn't stick. Some people cover it completely with tomato. For our taste, the one with the meat is enough.

Place layers of pasta and meat until the meat and lasagna plates are finished.

Make the bechamel with the indicated ingredients, cover with it the lasagna, sprinkle with the grated cheese, a few little cubes of butter and gratin until golden.