Ham and Cheese Lasagna with Mixed Sauce

Prepare the tomato sauce by sautéing garlic and onion in olive oil.

Add the canned whole peeled tomatoes and tomato puree to the sautéed mixture.

Season the sauce with salt and pepper to taste.

Add the basil leaves to the sauce after it comes to a boil and set aside.

Make the béchamel sauce by melting the butter in a saucepan.

Incorporate the flour into the butter and stir until you achieve a lightly browned and smooth mixture.

Gradually add the milk, mixing until the béchamel sauce becomes creamy.

Start assembling the lasagna by spreading a layer of béchamel sauce on the bottom of the baking dish.

Cover the béchamel sauce with a layer of lasagna noodles.

Alternate with a layer of the red sauce, followed by ham and cheese.

Repeat the layering process (noodles, mixed/red sauce, ham, and cheese) successively.

Finish the lasagna with a top layer of the mixed sauce (béchamel and tomato sauce).

Bake the lasagna in the oven until golden brown.