Once golden, add the onion (reserve a shell of the same for the pasta) very well chopped, the carrots, peeled and grated, a dash of oregano and basil, you can salt a little bit.
Once the onion and carrot are cooked, add the meat and sauté it on a high heat, about 5 minutes.
Add the crushed tomato, for this I used the whole tomatoes, removing the clear center, cut in quarters or eighths, as it suits you best, and I crushed them using an immersion blender . I recommend that once crushed add a pinch of basil.
Add the tomatoes to the meat mixture and cook over low heat for about 40 minutes or until you see they have little water (the one that comes out of the tomatoes)
Cut the mushrooms into thin slices, or you can use the pre-cooked ones, the important thing is that you have them in slices or chopped.
Cook the mushrooms with the garlic.
Put melted butter in a pot
Add the flour and cook on very low heat for about 4 or 5 minutes, you should not toast
Preheat milk and pour it little by little into your mixture, stir slowly
Add the nutmeg and salt the mixture
In another pot pour water
Add the onion peel that we previously set aside, the remaining garlic clove, herbs to taste and a spoonful of salt
Boil the water with your pasta, depending on the brand could stick the sheets, be careful
Since everything is ready, burn a refractory, floor of the same and walls
Put the first slices and on top of them the meat mixture
Cover with other slices and put the béchamel sauce
Re-cover and now with meat, well, you should stay 3 layers of meat and two of béchamel
Finish by covering with other sheets of lasagna
Now place grated cheese, topped with oregano and basil
Preheat your oven to about 170 - 180 degrees centigrade and put the lasagna for about 25 - 30 minutes
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