Prepare two sauces.
The first is RAGU SAUCE - Chop the vegetables and sauté them in a tablespoon of butter and a little olive oil for 10 minutes; then add the meat and two cups of tomato soup and leave to boil for an hour; season to taste with salt, pepper, a powder of cinnamon, nutmeg and ginger .; after it decreases, add 100 ml of milk and let it boil for another 10-15 minutes.
The second sauce comes out BECHAMEL SAUCE - in a bowl put 100 g of butter and after it melts add the 3 tablespoons of flour, stirring vigorously with the whisk so as not to make lumps; quench the composition with the 600 ml of milk and let it boil until it boils, stirring through them.
The lasagna sheet is boiled in boiling water with salt (they are ready when they rise to the surface).
The assembly is done as follows: butter on the bottom of the yena bowl - bechamel sauce-a layer of lasagna sheets (as many as you consider, 4 have entered my bowl) - ragu sauce-bechamel sauce-parmesan - layer of lasagna sheets;
I repeated the procedure until I finished the whole composition; on the last sheet of lasagna we put the slices of butter in places, followed by the bechamel sauce and a lot of parmesan. Cover with foil and bake for 25-30 minutes on medium heat. Good appetite!