Preheat the oven to 180°C (350°F).

Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a tray to prevent sticking.

Heat a skillet over medium heat with a splash of oil. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef. Break it up with a spoon and brown thoroughly. Drain excess fat if desired.

Stir in the canned tomatoes, tomato paste, and Italian seasoning. Season with salt and pepper. Bring to a simmer and cook for 12–15 minutes to develop flavor and slightly thicken.

In a baking dish (about 9×13 inches), spread a thin layer of meat sauce to prevent sticking. Layer three noodles across the dish.

Spoon a third of the meat sauce over the noodles. Add a few tablespoons of béchamel, then sprinkle with grated cheese.

Repeat layering: noodles, meat sauce, béchamel, cheese until ingredients are used, finishing with béchamel and a generous sprinkle of cheese on top.

Cover the dish with foil and bake for 30–35 minutes. Remove foil for the last 10 minutes to brown the top.

Let the lasagna rest for 10 minutes before slicing to allow it to set and slice cleanly.