This recipe is perfect for these weekdays when you need something quick and hearty and only two pans to wash.

.3 Tbsp. olive oil

.4 Tbsp. Butter

.1 LB ground beef

.4 Cups of warm milk

.3 Cups of grated Mozzarella Cheese

.3 large tomatoes diced

.1 large onion chopped

.1 Large red bell Pepper chopped

.3 Tbsp. chopped parsley

.2 Cups Ricotta Cheese

.1 Cup Parmesan Cheese

.3 Garlic cloves minced

.3/4 Cup of flour

.2 Tbsp. Salt divided

.2 Tbsp. Black Pepper divided

.1/2 Tsp all spice

.1 Tsp Italian seasoning

.17.6 Oz instant lasagna sheets (I used tomato flavor in this recipe)

.1 Tsp hot chili flakes

.1/2 Tsp Nutmeg

Preheat oven 400

Prepare the lasagna sheet according to the package instructions.

In a large nonstick frying pan, add olive oil, ground beef, 1/2 Tbsp. Salt, 1/2 Tbsp. Black Pepper, Italian seasoning, and cook on medium heat until it is fully cooked, remove and set a side.

To the same frying pan add the remaining oil, onion, bell pepper, 1/2 Tbsp. salt and 1/2 Tbsp. Black Pepper and sauté until soft, add tomato, hot chili flakes, minced garlic, all spice powder, chopped parsley and cook for 3-4 minutes. Remove and add to the cooked beef mixing well, set a side.

In the same frying pan, melt the butter adds the flour and cook for 1 min, add milk and Whisk well to avoid any lumps. Keep whisking until it is thickens. Add parmesan cheese, nutmeg, remaining of Salt and Black pepper mix well.

Add a cup of the white sauce to the bottom of the lasagna pan, and start layering. Spread by the spoon full of the meat mixture, white sauce, ricotta chesses, and Mozzarella chesses over each layer of the lasagna sheet, smooth it with a flat spoon or spatula, repeat and finish with the white sauce and the rest of the mozzarella cheese.

Bake covered for 45 minutes, uncover for the last 10 min to brown.
serve toped with grated parmesan chesses