Preheat oven to 200°C.
Make your homemade béchamel sauce in a saucepan. Then make your Bolognese: brown the minced meat in a frying pan. Once cooked, add the Provence herb sauce and stir. Your Bolognese is ready.
Oil the lasagna dish and place a thin layer of béchamel sauce, lasagna sheets, then a layer of bolognaise and a few pieces of mozzarella. Repeat until all ingredients are used up. On the last layer of lasagna, place only the béchamel sauce, topped with the mozzarella.
Bake for approximately 25 minutes (check as you go).
Serve.
Preheat oven to 180°C.
Wash and place the cherry tomatoes and garlic cloves in your baking dish. Add a drizzle of olive oil, salt, pepper and fresh thyme. Place in the oven for 40 minutes.
Cook spaghetti according to package directions.
Heat the Provençal sauce in a frying pan over low heat. Add the spaghetti. Serve and add tomatoes, garlic confit, fresh rosemary and broken feta cheese. Taste and enjoy.
