Boil pasta with a little sea salt. Drain and set aside. In a large skillet heat olive oil. Add onions, garlic, ginger, and bacon (or pancetta) and fry for 3 minutes.
Add the beef (or meats) and let it all cook for 10 minutes. Add the cayenne pepper, salt, crushed tomatoes, white wine and beef stock; let it simmer, uncovered, for 30 minutes.
Once the sauce has thickened add the sugar and herbs; remove from heat and let it sit. For the bechamel cheese sauce, heat the butter in a saucepan. Add chopped onions; when the onions caramelize, stir in the flour. Whisk in the milk. Once it starts to bubble you can add the first 1 cup measures of cheeses, parsley and salt to taste.
Now it`s time to layer the pasta. Butter a large rectangle baking dish or pan. Spread some of the cheese sauce on the bottom and place a layer of pasta on top. Then add a layer of the meat sauce; sprinkle some of the remaining shredded cheese and then add another layer of pasta. And some more cheese sauce on the pasta and then spread the rest of the meat sauce and sprinkle more cheese on top.
Now put your final layer of pasta and top it with the rest of your cheese sauce. Sprinkle the rest of the shredded cheese. Put this in the oven and bake for 20 minutes in a pre-heated 375 F oven until cheese is getting brown. Take it out of the oven and sprinkle with the chopped bacon; arrange the slices of tomato on top, then place slices of egg on top of the tomatoes.
Put it back in the oven and let it bake for another 10 minutes. Take it out and let it rest for another 5-10 minutes. Add a dusting of grated parmesan cheese when serving.
Notes: This is a unique recipe that uses a bechamel-based cheese sauce instead of ricotta; this is as good as a lasagna could ever get. Try it you will be 100% satisfied and it will become your favorite recipe for special occasions.