1 lb. sweet Italian sausage
1 recipe Italian meatballs, cooked in the Marinara Sauce
1 recipe Marinara Sauce, 6 c. or so
1 lb. lasagne
3 tbsp. butter
3 tbsp. flour
2 c. milk
1/4 tsp. nutmeg
1/2 lb. Mozzarella cheese, cubed
1 lb. ricotta
3 eggs
2 tbsp. chopped parsley
1 c. grated Parmesan cheese

First make the marinara sauce and meatballs.

In a large skillet cook the sausage until done, skin sausage and cut into thin slices. Add to the marinara sauce. Add the meatballs which have been crushed into small pieces. Simmer sauce for about 45 minutes.

While sauce cooks, make the cream sauce (butter, flour, milk and nutmeg). Season with salt, pepper and nutmeg. Add to the marinara sauce. Cook lasagne as per directions. Drain and rinse in cool water. Combine eggs, ricotta, parsley and Parmesan cheese and salt and pepper to taste.

To assemble: Spoon a layer of sauce in bottom of a large baking pan. Add a layer of lasagne. Spoon sauce over, add cubed Mozzarella and ricotta mix, continue layering until all lasagne is used, ending with the sauce and Mozzarella. Bake at 375 degrees until bubbly, about 45 minutes.