To make the béchamel: Add milk to a saucepan and bring to the boil. In a separate saucepan gently melt the butter. Add flour and cook over low heat for a few minutes. Once milk is boiling, transfer a little at the time to the butter mixture, whisking at all times to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using it in the lasagne.
Preheat oven to 180°C.
Gently heat 2/3 cup of Extra Virgin Olive oil in a large fry pan, then add onion and garlic and cook for 2-3 minutes. Then add mushrooms and cook until soft, then add the veal and brown, stirring to ensure there are no lumps. Add the parsley, salt and pepper to taste.
Add wine and allow it to evaporate, and then add Barilla Ricotta sauce. Bring to a simmer and cook for 2 minutes. Set aside to cool.
For the lasagne, in a rectangular baking dish, spread a thin layer of béchamel on the bottom of the dish then cover a layer of lasagne sheets.
Add béchamel then a quarter of the veal/ beef and mushroom sauce. Sprinkle with cheese and cover again with lasagne sheets. Repeat this process four times.
Bake lasagne for 20-25 minutes and leave to rest for 5 minutes before serving.