In a deep pot stew onion, finely chopped peppers and carrots in a little olive oil until golden. Adding the minced meat and stirred vigorously to obtain a homogeneous mixture. Once the meat changes color add the tomato juice and all the spices and let simmer on low heat for about 20 minutes. Our Bolognese sauce is ready. In a pan with a little olive stew fresh mushrooms to redness. Subtract them and leave them on kitchen paper to absorb the fat. We take a large rectangular pan greased it with olive oil and arrange the first row of sheet for lasagna. Me I needed 6 greased them sparingly with some of the sauce Bolognese. Then arrange tier peel lasagna and sauce again. On the penultimate orders mushrooms. Put the last line of lasagna sheets and on it must have Bolognese sauce. Pour peel hot mushroom broth to half of the tray. Note that the sheet of lasagna dry and absorb quite liquid to soften otherwise lasagna will become dry. Put to bake in a preheated oven at 200C degrees for 30 minutes. Topping: In a deep frying pan over low heat, put chopped brie, half hard cheese and part of the Emmental, pour them with fresh cream and stir vigorously. Once softened add the milk and take off from the heat. We put the lasagna from the oven. The last line of the sheet has become hard and crunchy. On it first put Emmental and then pour the sauce with plenty of three types of cheese. Add remaining sauce on hard cheese planed. Return the dish in the oven for about 10 minutes, until a red tan.