Put butter and 2 tablespoons of vegetable oil in a stewpan, melt. Gradually add flour and stir so that there are no lumps left.
When all the flour is intervened, pour in all the milk. Reduce heat and simmer until desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.
Heat olive oil in a pan. Add minced meat (preferably pork + veal).
Fry minced meat until half cooked. Pour the sauce Bolognese into it, salt and pepper to taste.
Preheat the oven to 180 degrees. Grease the mold with butter. Pour a little bechamel sauce into the bottom, just a little, just to cover the bottom.
Lay out layers (not boiled). Put the minced meat on the lasagna sheets, grated cheese on the minced meat . Put bechamel sauce on cheese.
Need to lay out the sauce as much as necessary, in your opinion, so that the climbing is juicy. Put dry lasagna on top of the sauce. Repeat the procedure.
Lubricate the last layer of sheets with bechamel sauce and sprinkle with cheese on top. Let stand for 7-10 minutes. Put in the oven for 30 minutes.