Lasagne Bolognese with Mozzarella

Chop the meat to the size of buckwheat (minced meat is fine), fry with 1 tablespoon of olive oil and 1 tablespoon of melted butter on high heat for 3-5 minutes.

Chop the vegetables into small cubes, sauté with oil in the same pan over medium heat until the onion is soft, add tomatoes, fry on high heat for a couple of minutes, sprinkle with oregano, salt, and pepper. Pour in the milk, let it absorb into the sauce, and mix.

Boil the dough in salted boiling water until it floats, remove from the boiling water, transfer to ice water for a couple of minutes, and dry between two paper towels.

Cut the mozzarella into small cubes. Grease the baking dish with butter and béchamel sauce; layer 1 sheet of dough, meat sauce, béchamel, mozzarella, parmesan, and add 3 more layers in the same order (the top layer should be béchamel and cheese). Bake in the oven at 200 degrees for 20-25 minutes.