Peel and chop the onion and garlic. Heat some oil in a saucepan, add minced meat and roast. Then add the onion and garlic. Then season with salt, pepper and oregano.
Now add the tomato paste, stir and pour in tomato juice. Let it boil away briefly and season again with salt and pepper.
In another saucepan, foam up some butter, add the flour, toast briefly and pour on cold milk. Stir well with a whisk and stir in the Parmesan.
When the sauce has boiled up, set aside. Season with salt and nutmeg. Stir the egg yolks into the cooled bechamel sauce.
For the lasagna, now line a baking dish with a little butter and start with a layer of lasagna sheets. Then add a layer of red sauce (sugo), followed by a layer of white sauce (bechamel) and then another layer of pasta. Now layer sugo again and then bechamel sauce. The top should be finished with pasta sheets and bechamel sauce.
If desired, sprinkle the top layer of lasagna again with grated Parmesan and bake in the oven at 180 °C for about 35 minutes.
Carefully remove the lasagna with two dish towels, let stand briefly and then cut into pieces and serve.
Preparation Tip:
Instead of the sugo sauce, you can put boiled or roasted vegetables or strips of smoked salmon for the lasagna.
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