Le Lasagne Alla Toscana

• *I box lasagna pasta noodles
• *Medium pot of warm Italian Sugo (recipe submitted)
• *Medium pot of Bechamel Sauce:
• 2 cups heavy Cream
• 1/2 stick Butter
• 1/4 cup flour plus 1 Tblsp
• pinch of ground Nutmeg
• *Parmesan Cheese (fresh grated)

1. Boil lasagna noodles in salted water according to directions on package.
2. In a medium non stick pot or a double boiler,over medium heat melt butter. Stir in flour and cook for a minute. Add cream and continue stirring until thickened-DO NOT let it come to a boil. Add pinch of Nutmeg.
3. Start by adding a ladel of sugo to a large baking pan. Line the pan with a row of noodles. Add a ladel (enough sauce to cover noodles)of sugo again. Repeat with layer of noodles.Cover noodles with bechamel sauce. Repeat layers alternating sauces. On top layer of pasta ladel sugo then bechamel swirled on top. cover with fresh grated Parmesan Cheese. Bake in 350* oven covered in foil until bubbling around edges.

pasta noodles, bechamel sauce, heavy cream, butter, flour, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/-le-lasagne-alla-toscana-50022925 (may not work)