Preheat the oven to 170 With the Stuffing it is better to make yourself from chicken.

Onions are best to grate or very finely chop. Lightly fry half of the onion with the minced meat, stirring constantly. Remove from heat and set aside. In a saucepan melt the butter and on medium heat saute the onions until soft, stirring constantly. Add the flour and, stirring constantly with a wooden spoon, cook over low heat for about 3 minutes. Add grated nutmeg, then gradually pour, stirring constantly, milk and warm soup. Cook for 1-2 minutes. Remove the sauce from the heat, a little cool. Add in warm sauce, eggs, wine, salt, pepper and half the grated cheese. The sauce is a little to reach for the whisk.

Sheets of lasagna boiled according to the instructions on the pack. Drain the water, climb the leaves in cold water to prevent sticking. Collect the lasagna: first, distribute on the bottom of the form about 1 ¼ hours in the sauce, cover with 3 sheets lasagna

From top to distribute the meat, pour over sauce

Cover with sheets of lasagna, cover with sauce, cover with remaining leaves and top to distribute the remaining sauce and sprinkle with cheese.

5. Cook in oven for about 50 minutes, until top of lasagna is not Pozolotina.

Cut into portions and serve.