Meat & Bechamel Lasagna

• bolognese sauce
• lasagna noodles
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 2 1/2 c. whole milk
• 1 c. cream (or just use 3.5 c. milk)
• 1/4 tsp. nutmeg
• s&p; to taste
• 1 large egg yolk
• grated mozzarella and parmesan

1. oil the noodles to al dente if not using ready for the oven noodles.
2. Make the bechamel: In a medium saucepan, melt the butter over medium-high heat. When the foaming subsides, whisk in the flour. Cook for 2-3 minutes to get rid of any raw floury flavor. Whisk in the milk and cream, stirring the whole time to minimize lumps. Continue heating, stirring occasionally, until the sauce comes to a gentle boil; roux-thickened sauces do not fully thicken until they hit the boiling point. Stir in the nutmeg, and s&p to taste. Stir the egg yolk in in little dribs and drabs, whisking constantly.
3. Begin layering the components in an approx 6x8 casserole dish, starting with some bechamel on the bottom and then adding noodles -> meat sauce -> bechamel -->cheese. End with a layer of noodles covered in bechamel and sprinkled with the cheese.
4. Bake according to directions on lasagna noodles box.

bolognese sauce, lasagna noodles, butter, allpurpose flour, milk, cream, nutmeg, egg yolk, mozzarella

Taken from www.epicurious.com/recipes/member/views/meat-bechamel-lasagna-52800861 (may not work)