Roll 4 pieces of pasta sheets as thin as paper. Boil it in hot water for about 1 minute to keep it al dente, then cool it in ice water.

For the béchamel sauce, melt butter in a pot and add the flour mix then add hot milk. Season with salt and pepper. Cook the sauce for about an 8-10 minutes until smooth and creamy. Add ricotta cheese and cottage cheese.

For the Bolognese sauce, sauté the chopped vegetables and olive oil in a pot. On a hot pan roast the grounded meat, add the vegetables, deglaze with wine, let it reduce. Add pomodoro sauce and simmer for 2 hours.

For the lasagna, make 5 layers in a lasagna pan. For each layer place cooked pasta first, add béchamel and bolognese sauce, sprinkle with parmesan cheese. Last layer, put only béchamel and parmesan. Bake it in the oven for 40 minutes at a temperature of 320F.