Start by peeling and chopping the carrots, onion and garlic in very small pieces.

Roast the minced beef and chicken liver with olive oil, salt and pepper and add the cut vegetables at the end. Roast for a few more minutes, then add the sieved tomatoes, the white wine and cook on low flame for 15-20 minutes. At the end, add the orgegano and optionally some cinnamon.

For the bechamel sauce, heat the butter in a pot, mix it with the flour and pour in the milk. Add nutmeg and salt and cook the sauce until it thickens, around 5-8 minutes. If it gets too thick, add some milk.

Take a csserole form and cover the bottom with a bit olive oil or the tomato ragou. Place the pasta layers on this and cover them with tomato ragou and then some bechamel sauce. Place another layer of pasta on it and repeat the above step.

The final layer of pasta is only covered with bechamel sauce. Then ground some fresh parmesan cheese on top and put the casserole into the oven at 180 degrees for arount 25 minutes.

When the top layer with pasta and bechamel sauce gets golden-brown, take the lasagna out and serve the complete casserole form hot.