Boil the spaghetti: Bring a pot of water to a boil. Add the spaghetti and let it cook for 1 minute less than the package instructions. Take a bite of the pasta and see if it’s al dente (tender but still a bit chewy). Drain the pasta and set it aside.

Mince the garlic: Slice off the root part of the cloves. Bash the cloves with your knife and peel away the skin. Use your knife or garlic mincer to mince the garlic.

Chop the onion: Cut the onion in half and peel away the skin. Make vertical cuts 1/4 inch away from each other and the root. Turn the onion and make identical horizontal cuts to make a crosshatch pattern. Chop into even cubes.

Grate the cheese: Press the cheese block firmly towards the grater and push it downwards. Repeat the movement until you get enough cheese.

Prepare the egg: Crack the egg into a separate bowl and whisk thoroughly.

Chop the parsley: Bunch the parsley into a small mound and chop finely.

Caramelize the garlic and onion: Place a pan over medium heat until hot. Add 1 tbsp olive oil, 1 tbsp garlic, and 2 oz onion. Stir for 1 minute to caramelize.

Cook the beef: Add 8 oz ground beef and stir for 3 minutes.

Season the beef: Add 1 tbsp tomato paste, 1/2 tsp pepper, 1/4 tsp salt, and 1/2 tbsp all-purpose flour to the beef. Mix thoroughly for 30 seconds.

Pour in the sauce: Add 1 cup of homemade tomato sauce and stir for 2 minutes. Turn off the heat and set it aside.

Start the white sauce: Prepare another hot pan. Add 1/2 tbsp unsalted butter and 1 tbsp garlic. Stir for 30 seconds until caramelized.

Make a roux: Add 2 1/2 tbsp all-purpose flour to the mixture and stir for 1 minute to prevent the flour from clumping.

Add the liquids and seasoning: Add 1 cup milk, 1/2 cup chicken broth, and 1/2 tsp salt to the roux. Cook for 7 minutes until thickened.

Assemble the lasagna: Mix 14 oz cooked spaghetti with 1 small whisked egg. Put the lasagna layers together in a baking tray with our recommended order (beef mixture, pasta, white sauce, beef, pasta, beef, white sauce) or your own. Make sure that the top layer is white sauce.

Bake the lasagna: Bake for 20 minutes at 425 °F. Remove from the oven when done.

Add and melt the cheese: Sprinkle 0.5 oz grated cheddar cheese on top. Then bake for another 5 minutes at 475 °F. Remove when done.

Garnish and serve: Sprinkle 2 tbsp parsley on top of the lasagna. Cut into portions to serve.