Bolognese sauce: chop the onion and garlic and fry them in small pieces in olive oil until tender. Add spices confuse better to put the spices and add the minced meat, as crush hard not sticks together. Fry minced meat about 10 minutes while stirring. When the fat remains, add red wine, boil over high heat to evaporate half wine (about 5-7 minutes), add the tomatoes and let the sauce simmer on medium heat about 20-25 minutes. Meanwhile, prepare sauce Béchamel: melting the butter, add flour and milk alternately stirring and if necessary can be used blender to not get balls in sauce. Add salt with salt and pepper. Get out from the heat when we get the desired consistency. Cut the mushrooms into slices. Greased larger pan with olive oil. Before you make the first layer of sheet, pour generously 3-4 tbsp bechamel sauce and spread in bottom cover it. Arrange phyllo close to each other, even desirable slightly overlapped. Each layer peel cover as follows: bechamel (smearing nice), mushroom slices, Bolognese, grated parmesan. So rotate wafers and sauces until they come and the last line peel. Cover them with a generous layer of bechamel and parmesan much. Bake in preheated oven at 180 C by blowing (and 200 C of the upper and lower wire) about 50 minutes or until golden delicious coating. lasagna served with a light fresh salad and wine, which is used for the sauce Bolognese.