Prepare the dough first. Put the semolina (or bread) flour into a bowl, and make a well in the middle.

In a separate bowl, combine the eggs, olive oil (or vegetable oil), and salt well. Pour this mixture into the well in the flour.

Gradually incorporate the flour while mixing in the egg mixture.

When the dough is more or less combined, knead it into a ball with your hands. Even if it is flaky and rough, it's fine as long as it is collected into a single mass.

Bring the dough together and flatten it a bit. Wrap the dough in plastic wrap or put it into a plastic bag. Seal the bag or wrap well, and rest the dough in the refrigerator for 2 hours.

Add the ground meat to the frying pan and sauté it until browned. Add the carrot and onion and sauté well. Do this over high heat, taking care not to let it burn.

When the moisture has cooked out, add the sake, soy sauce, and soup stock and continue sautéing. Stir in the can of diced tomatoes.

When tomatoes are well incorporated, add enough water to cover all of the ingredients, plus the Japanese-style Worcestershire sauce and ketchup. Stir well, and continue cooking over high heat to reduce the sauce rapidly.

When the sauce has reduced so that there's little liquid left in the pan, taste, and add the salt and pepper or Krazy Salt to taste! Adjust the seasoning to taste and it's done! This is a simple and easy meat sauce.

Now, let's make the bechamel sauce. Put the butter or margarine in a frying pan or a pot, and melt it over low heat. Add the consommé soup stock granules.

Next, add 2 more tablespoons of flour and mix it in evenly. Add the final tablespoon of flour and mix it in completely.

When the roux is blended, add the milk in several batches, stirring until smooth between additions. Continue adding until all of the milk is incorporated.

Continue to mix away! When the sauce is smooth and creamy, it's done! If you still have some undissolved lumps, add a little more milk.

Taste, and season with salt and pepper. The easy bechamel sauce is done. It should ideally be rather thick.

After the dough has rested for 2 hours, take it out of the refrigerator, put it on a sheet of parchment paper, and divide it into 2 portions.

Knead the dough until smooth (on the surface), then press it out with your palms to flatten it a bit.

The dough will be stiff, so you need a lot of strength...Press and roll hard with a rolling pin. Roll it out to a 1 mm thickness.

Don't worry about the shape of the dough too much; just continue rolling it out until it's 1 mm thick. When the dough is rolled out, cut it so it's a little smaller than the casserole or lasagna pan you're using.

Roll out the other half of the dough in the same way. Once the dough is rolled out, boil it. Bring water to a boil in a large frying pan or pot, and add about 1 tablespoon of oil.

Mix the water and oil, then add the dough and boil it. The dough will float to the surface; the boiling time depends on the thickness and size of the dough sheets...

Boil the cut off end pieces of the noodles, too. These will be used like puzzle pieces in the lasagna.

Grease the inside of the dish you'll be using to bake the lasagna with a little butter or margarine (not listed in the ingredient list). Start with a layer of bechamel sauce, followed by a layer of meat sauce.

It might be best to divide the sauce into 4 portions beforehand. Add a layer of noodles after the meat sauce layer! Repeat the layers.

Even if the lasagna noodles are in pieces, you can fit them together like a puzzle without any gaps as shown.

Keep layering in the ingredients, from the bechamel sauce to the meat sauce. Top with the pizza cheese. Melting-type sliced cheese may also work.

Add as much cheese as you like.

When it has browned evenly on the surface, it's done. Sprinkle with dried parsley to taste.

Here is a view from the side...

The cut side is also well defined.