Brown the ground beef with diced onion and minced garlic in a large pot over medium heat until fully cooked.

Pour in the crushed tomatoes, season with salt and pepper, and simmer on low for 45 minutes to create a rich bolognese sauce.

In a separate saucepan, melt butter, whisk in flour, and gradually add warm milk, cooking until the bechamel sauce thickens. Stir in half of the Parmesan cheese.

Boil the lasagna noodles in salted water according to package directions until al dente, then drain.

In a 9x13 inch baking dish, layer meat sauce, noodles, bechamel sauce, and mozzarella cheese. Repeat layers, finishing with bechamel and remaining cheeses.

Top with halved cherry tomatoes and bake at 375 degrees Fahrenheit for 45 minutes until bubbly and golden brown.

Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil before serving.