Prepare the bolognese sauce: finely chop the onion and crush the garlic. Put in a saucepan to harden together with olive oil. Add the vegetable concentrate, the small tocay sausage and then the minced meat. Mix well and after 3 minutes add the white wine. Boil the covered lasma for about 5 minutes. Add bay leaf, salt, pepper, dried boiaoregano, tomato paste diluted with boiling water and cook for about 15-20 minutes on low heat, stirring constantly and adding hot water as needed. At the end, add the finely chopped green basil. Set aside.
We make the Bechamel sauce (see recipe: from 50 gr butter, 50 gr flour and 450 ml milk) or we buy it ready made from the supermarket.
We prepare the dish in which the lasagna is made. Put a layer of bechamel on the bottom, cover with a layer of lasagna sheets, taking care to cover the entire surface, grease the leaves with bechamel generously and put the bolognese sauce. on top we put the lasagna sheets again, arranging them well. Then we repeat: bechamel, bolognese and lasagna sheets again. On top should be the leaves and a lot of bechamel sauce. Grate cheese and Parmesan cheese and put in the preheated oven at about 180 degrees for about 35 minutes, when it turns brown on top. Cover the bowl with aluminum foil and leave in the oven for about 5 minutes.