To start making a meat sauce carne. Veal cut into small cubes. Carrots to grate. Finely chop the onion and garlic. Remove the skin from tomatoes and mash them with a fork. Preheat a skillet (high pans) oil, spread the meat. Then add onion, carrot and garlic. Then pour the tomatoes with their sauce. Pour over the wine. Add spices, cover and simmer until tender. While the stew sauce carne, prepare the Bechamel. In a saucepan, melt the butter. Add the flour and stir to avoid lumps. Remove from heat and after 1 minute add the milk. Put back on the stove and cook 10 minutes, stirring constantly. If formed lumps through a sieve. Add salt and grated nutmeg.

Now prepare the lasagna itself. In a large pot to boil water, add salt and pour a little olive oil. Lower layers of lasagna and boil until soft. To dry the sheets of dough (gently, unable to stick together). A cast-iron form of grease, put the first layer of plates. Pour plate meat sauce carne. Pour the Bechamel sauce. Then put the slices of ricotta and cheese. Cover with the second layer of dough and repeat all the operations. The latter must be several layers of lasagna. Sprinkle with grated Parmesan cheese. Cover the lasagna with foil and place in the oven. Bake for about 25-30 minutes at a temperature of 160-180 gr (for cast iron). Then remove foil and put lasagna back into the oven, the dish was covered with a delicious crust.