lasagna noodles, uncooked
freshly grated parmesan cheese
mozzarella, thinly sliced
Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg.
Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened.
Cook, stirring, for about 1 minute longer. Add the parsley.
In a skillet cook the meat, breaking it up with a fork, for 2 minutes.
Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp.
Cook the lasagna noodles as directed on the package, drain well and keep separated on waxed paper.
Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches.
Add the remaining Cream Sauce to the meat mixture.
Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese.
Then sprinkle with parmesan cheese and top with a few slices of mozzarella.
Repeat the layers, making 3 layers of each ingredient.
Bake in a preheated 350 oven for 40 minutes, or until hot and bubbly.
Let stand for about 5 minutes, then sprinkle with parsley.