Preparation:

First prepare the ragout by browning a chopped onion, then the sausage and then the minced meat. Season with salt and pepper, then add the spices you like best: this is a fairly simplified preparation, not according to the classic canons of the kitchen.
And as soon as they are well browned, add the wine and let it evaporate, add a tomato sauce (I used a tomato sauce - Neapolitan type - which I had as a preparation ready in my magical freezer). 

Cook for half an hour to mix the flavors and then add a third of the sauce with a blender to tie it better. 

prepare the béchamel as in the recipe (click here) and let it cool (if you had one in a hurry you can use the canned one but, in that case, better to use only the half then mixed gently with an equal amount of yogurt). 

Cook a few lasagna at a time in boiling salted water for two minutes, just enough to soften them well, and place them on a towel. 

Wet the bottom of the pan with EVO oil and a few spoonfuls of ragù and arrange, as in the photograph, the first six lasagne so as to line the bottom and part of the edges. 

Cover the lasagne with ragù (just under half), add a little mozzarella in small cubes, cover with plenty of grated Parmesan and then some of the béchamel. 

Cover with three more lasagna and make another layer, like the previous one. Then add the last three lasagna and then cover carefully with the remaining béchamel sauce mixed with the remaining ragout. 

Bake in 160 ° (static oven) for 60 'and then turn on the upper half power grid to brown the surface more deeply. 

And the lasagna is ready to be put on the table! (... or in the freezer if there are too many). 

ADVICES AND NOTES: 

• Recipe, text only: to print or download.
• Personally I find that diluting with yogurt even a good homemade béchamel is always a good idea: it makes the dish more digestible. 
  The béchamel indicated for this recipe is very thick because it is mixed with the ragù for the final layer or distributed over the rest of the filling in the various layers.
• If desired it can be added to the final layer of béchamel and parmesan ragù; and if you also like a beaten egg (in this case it will be a beautiful golden crust)
• Related articles: Lasagne: the swiss variation!, Baked pasta pasticciata , Bolognese sauce in the freezer (homemade sauce for the pantry), Granny's noodles casserole, Classic béchamel sauce at the stove. 

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