Light the fire and prep

• Set up a fire or stove and place a large pan over the heat.
• Chop the onion and mince the garlic.

Cook the meat sauce

• Heat the olive oil in the pan and soften the onion until translucent.
• Add the garlic and cook until fragrant.
• Add the ground beef and brown it, breaking it up with a spoon.
• Pour in the tomato sauce, season with salt, pepper and oregano, and let it simmer.

Make the béchamel

• Melt the butter in a small pan.
• Whisk in the flour and cook for a minute to make a roux.
• Gradually pour in the warm milk, whisking constantly until thick and smooth.
• Season with a little salt and pepper.

Layer the lasagna

• Spread a layer of meat sauce in the bottom of a deep pan or dish.
• Top with lasagna sheets, then béchamel, then meat sauce and a sprinkle of mozzarella.
• Repeat the layers until the ingredients are used up, finishing with béchamel, mozzarella and parmesan on top.

Bake over the fire

• Cover the pan and cook over the fire or in a hot oven until the pasta is tender and the top is bubbling and golden.
• Let it rest for a few minutes before slicing.