Lasagna

dough:
250g flour(i used 1/2 white flour and 1/2 whole wheat flour)
2eggs
2tsp olive oil
salt(about 1 tsp)

pasta sauce: 
 400g mixed ground
1 onion
1 carrot
garlic
tomato paste
500g crushed tomatoes
red wine
oregano
majoram
thyme
nutmeg(beware, do not use too much)

bechamel sauce:
250ml milk
20g butter
20g flour
nutmeg

pasta dough:
mix all ingredients and knead it for 20-30mins
cover the dough and let it set for about an hour

use your pasta machine do make it thin
if not available use rolling pin

pasta sauce:

sear the ground(not all 400g at once tho because it gets too watery) and put aside

sear onions and carrots until onion get glassy

add garlic and tomato paste and sear for a very short time(tomato paste otherwise gets bitter)

deglase it with red wine and boil down
add crushed tomatoes and cook for a while

add herbs, salt, pepper and ground close to the end(for a lasagna with fresh pasta dough we need a really thick sauce btw)

bechamel sauce:

melt butter in a pot and briefly saute the flour(we dont want it to get brown)
add milk and boil up for like 10 mins stirring constantly
we need it really thick so if it is to fluid add some more flour stirring constantly
add salt, pepper and a little bit nutmeg

butter the lasagna form and start with bechamel sauce -> then the fresh pasta dough -> pasta sauce -> pasta dough -> bechamel sauce etc

if you want less carbs you can do
bechamel -> pasta dough -> pasta sauce -> bechamel -> pasta dough etc as well

add parmesan(about 50g i would guess) on the top layer and bake at 200 degrees celsius(392 fahrenheit) for 25-30 mins