How to make
For the Bolognese sauce: Chop the vegetables finely. Heat the olive oil, add the onions and braise until softened, add the garlic and carrot. Fry about 5 min., while stirring periodically and then add the ground meat (mince).
Stir well and crumble the mince with a spatula. Add the chopped olives, braise 10 more min. until the meat is semi-cooked. Next, add the mashed tomatoes and spices, leave it to simmer a bit and remove from the stove.
For the Bechamel sauce: Melt the butter in a casserole/pot, add the flour, braise briefly until golden. Stir and add the warm milk, while stirring energetically until thickened, but be careful not to burn it. You need to obtain a sauce that's medium thick in consistency. Divide up your sauces so you have enough for 4-6 layers of lasagna sheets.
Start stacking the lasagna in a rectangular oven dish. Put 1-2 ladles of Bechamel sauce on the bottom to cover it. Place a layer of sheets on top, pour generous amounts of Bolognese sauce on top, enough to cover them, then Bechamel again.
Make a 2nd layer the same way - lasagna sheets, Bolognese, Bechamel. This time sprinkle on grated cheese (half of the total) and sprinkle with parmesan if desired.
Make a 3rd and 4th layer the same way, without using cheese. Finish with a lot of sauce on top. Don't boil or parboil the sheets ahead of time. The sauce from the ingredients listed is enough for them to soak in well and prevent the lasagna from ending up dry.
Heat the oven to 390°F (200 °C), put the oven dish with the lasagna in it and lower it to 360°F (180 °C). Bake 30-40 min., then take the oven dish out and grate the rest of the cheese on top.
Crisp again until the cheese melts. Serve warm but not hot.
