|Bolognese sauce||1⁄2 Cup (8 tbs)|
|Cheese sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook the leaves of lasagne in plenty of boiling salted water for 10 to 15 minutes.
Drain thoroughly, then stand each piece on paper towelling to absorb surplus moisture.
Butter a fairly deep heatproof dish well.
Cover the base with the Bolognese sauce.
Add a layer of cheese sauce to which a dash of ground nutmeg has been added.
Top with lasagne leaves.
Repeat, finishing with a layer of cheese sauce topped with a little Bolognese sauce.
Sprinkle thickly with Parmesan cheese then dot with flakes of butter.