40 g butter melts moderate stove. Add diced ham and fry. Reduce the heat and add the onion, celery and carrots. When the vegetables are soft (but should not fry) add the tomato puree and fry for 2 minutes. In another pan heat 40 g butter 2 tbsp olive oil, add diced meat and fry on medium heat until the meat begins to pokafevyava. Drain the meat from the fat and put in a saucepan. From the pan of meat and fat is poured in it put the wine and allow to boil until its amount is halved. Then poured into the meat together with beef and 2 cups of chicken broth, cloves and bay leaves, thyme and rosemary sprigs tied together. Cover partially and simmer for two hours. When finished seasoned with salt and pepper. porcini put in hot water, cover and leave to soak. During this time the cream mix, and the remaining 4 cup chicken broth and simmer for about 1 hour, until the sauce thickens and becomes about 2 cups Pass a sauce, then add the egg and pass a little more. Season with salt and pepper and leave to cool. soaked sponges squeeze and cut. In a pan put the remaining olive oil, chopped porcini mushrooms and chopped mushrooms. Fry gently and pour into the meat mixture. pan lasagna prepared according to package directions. In a greased rectangular baking dish (33h23 cm) ranks line peel on top sprinkle 1/3 cup feta cheese Parmesan, then put 1/4 of the meat mixture on top put 1/2 cup of cream sauce. This piecing lasagna while ending with row cup and top pour the remaining cream sauce and sprinkle with remaining feta cheese Parmesan. Bake for 30-35 minutes in a preheated 180 C oven. The oven is increased to 220 C and bake for 5 minutes to catch the crust. Remove from the oven and leave to stand for 20 minutes before cutting into squares and serve.