50 gr Butter
50 gr Flour
50 gr Grated Parmigiano-Reggiano cheese
400 gr Lasagna noodles
320 gr Milk
180 gr Mixed minced meat
Salt and Pepper
Boil a few lasagna sheets at a time in plenty of salted water, drain and leave to dry on a slightly damp dish cloth; take care not to overlap the sheets.
In the meantime prepare the Béchamel sauce with the butter, flour and milk; add nutmeg and salt to taste and then mix with the minced meat.
Butter an oven dish and spread a little Béchamel sauce and meat mixture over the bottom, then alternate layers of lasagna with the Béchamel and grated Parmigiano-Reggiano.
Finish with a layer of Béchamel and top with knobs of butter and a sprinkling of Parmigiano-Reggiano. Place in the oven.