Cut bacon, chervil, onion and carrot fry with the butter on medium heat until the onions become lightly golden. Add pork, bacon and chopped sausage and kotlonat increases. Cook until the meat to become brown. Season with crushed cloves, cinnamon and black pepper. Add chopped tomatoes and the mixture was allowed to boil, then kotlonat is reduced to moderate heat. Allow to choke for 15 minutes. Add milk and sea salt. The mixture is left to simmer over low heat for 2 hours and a half, stirring at least 20 minutes. To prepare the sauce milk is heated until almost begins to boil. In a separate pot, melt the butter with the flour over low heat, stirring vigorously with a spoon for 1 minute and removed from the fire. Slowly add half of the hot milk in powdery mixture under continuous stirring. Returns to the fire and leave on low heat until the sauce begins to thicken. Slowly add remaining milk, again with constant stirring. Stir until the sauce boils. Season with some salt and stirring continued until a thick sauce. If form lumps are broken spoon. Spread with olive oil rectangular tray (33h23 cm) - the court should not be aluminum. The bottom line is put on prepared according to package directions peel lasagna. Pour 1/3 of the meat mixture, and on it a 1/3 of the sauce. Sprinkle with grated Parmesan. This was repeated twice, and the top is finished with order sheets, which are sprinkled with grated Parmesan. Lasagna bake in a preheated 190 C oven for 20-30 minutes, until lightly brown. Remove from the oven and leave for 5-10 minutes to cool before serving.