Take a small pan and melt all butter (a couple spoons of vegetable oil can be added).
Gradually add flour and stir to achieve a lump-free mass.
Add the milk slowly, stirring actively all the time. Lower fire and leave sauce to stew, stirring it from time to time until it gets sour cream consistency. It is possible to add some ground black pepper and salt.
Strew with herbs before serving.
Heat olive oil on a frying pan, lay out meat.
Fry a stuffing to half-done, closer to the end of process pour in Bolognese sauce, add salt and pepper.
Grease lasagna form sides with butter, pour some Bechamel sauce on the bottom.
Then lay out lasagna sheets (the quantity depends on the sizes of a form and sheets). The next layer — mince. The top — grated mozzarella for pizza. Repeat this process several times until all ingredients are used.
Hide the last layer under Bechamel sause and strew with parmesan cheese. Put in the preheated oven at 180 °C for 30 minutes.