Put butter and 2 tablespoons of vegetable oil in a saucepan, melt. Gradually add flour and stir so that no lumps remain.
When all the flour is mixed in, pour in all the milk. Reduce heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.
Heat olive oil in a frying pan. Add minced meat (preferably pork + veal).
Fry minced meat until half cooked. Pour the bolognese sauce into it, salt and pepper to taste.
Preheat the oven to 180 degrees. Grease the form with butter. Pour a little béchamel sauce on the bottom, just a little, just to cover the bottom.
Lay out the layers (not boiled). Put the resulting minced meat on the layers (we do not regret it!), On the minced meat – grated cheese. For cheese – bechamel sauce.
Sauce should be spread as much as you think is necessary to make the lasagna juicy. Place dry lasagna sheets on top of the sauce. Repeat the procedure.
Smear the last layer of sheets with béchamel sauce and cover generously with cheese. Let stand for 7-10 minutes. Place in the oven. Bake for 30 minutes.
