1) Cut the lamb to smaller pieces, and roast the lamb in a casserole with a little bit olive oil, then add finely chopped shallots, two cloves of crushed garlic a few leaves of parsley and a little thyme then add the cup of red wine, a few minutes after the tomato sauce, sugar, salt and pepper. Cook until lamb is cooked thoroughly or about 2 hours, covered; when lamb is cooked, pull its meat and shred with a fork.

2) Grill over high heat pieces of mushrooms salt, pepper, nutmeg and pour the milk in, saving a glass of cold milk to bind the sauce. Give the mushrooms enough time so that their special taste is fully realized in the sauce. Whisk the cornstarch in cold milk and pour it in the mushrooms sauce, stirring with a whisk, and about 1/3 of the grated Swiss Cheese.

3) Cook the lasagna noodles in boiling water for about 7 minutes or about halfway cooked.

4) Cover the bottom a the lasagna baking dish with a little bit of tomato sauce with a teaspoon of olive oil, then cover with la layer of lasagna pasta, followed by a layer with all of the pulled lamb meat. After this, arrange a layer of lasagna pasta loosely but evenly. Then the "white sauce" with mushrooms and cheese, then repeat the last layer and mix the two and top with grated preparation. Bake, in preheated oven at 300 F, for about 20 minutes.

5) I suggest you let your lasagna stand and cool overnight, the lasagna will hold itself and taste better the next day. It can be heated back in the microwave the next day; this lasagna can also be frozen just as easily.

Serve your lamb lasagna with a nice green salad...