Knead the ingredients for the dough well, rest, roll out thinly, cut into 5 sq cm squares, make and cool, then dry a little on a tea towel.
Then prepare the sauce. Fry the finely chopped onion in butter and oil, add the soaked mushrooms, as well as the sausage meat (preferably pork sausage), roast the whole thing. Extinguish with white wine, add tomato sauce and gravy and cook for about half an hour.
Then spread one layer of lasagna in an ovenproof dish or in a casserole dish, top with the two sauces and sprinkle with Parmesan cheese. Top with a layer of lasagna, sprinkled with Parmesan and dotted with butter flakes.
*1 tbsp of paradeis pulp, boiled with about 1/5 liters of beef broth and thickened a little with flour **) add 40g of butter and 40g of flour and stir to a light roux, add 1/2l of milk, season with salt, pepper and nutmeg, cook for 1o minutes.