Basciamella Sauce
1/4 gal milk
1/2 stick real butter
flour
1/4 t salt
1/8 t nutmeg

In pot melt butter and add enough flour to create a consistency thicker than pancake batter. Bring another pot with milk almost to a boil. Once milk is heated through. Add milk all at one time to the flour mixture, beating with wire whisk the whole time, bring back to boil then remove from heat and add salt and nutmeg. Set aside.

Sauce
1 lb ground meat
2 large onions(chopped)
2 celery stalks(small dices)
2 large carrots(small dices)
2 garlic cloves crushed
worcestershire
1/4 c red wine (optional)
1/2 t thyme
1 t basil
1 t salt
pepper to taste
1/4 t oregano
2 28 oz cans of crushed roma tomatoes
1 can crushed tomatoes
1 15 oz can tomato sauce


Brown meat half way then add onions, garlic, carrots, celery and cook the rest of the way. Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.



Assembly
Use Barilla lasagne sheets! (1 box serves 6-8 in this receipe) Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
Shredded monzerella cheese (1 poound low moisture-part skim)
parmesan cheese

ladle some sauce on the bottom of the pan. then lay a layer of pasta sheets on top of that. Then spread bascimella sauce over pasta, another layer of pasta, spread both cheeses on that layer, layer of pasta, spread more basicmella, layer pasta then cheeses until all is used.

Bake in 350* oven until brown on top (just a little brown) remove and let set for 5 minutes. Cut serving squares and place on plates then ladle a large ladel of sauce atop the lasagne.

Serve with some salads and garlic bread