6 tbsp. butter (3/4 stick)
1/3 c. all purpose flour
1/4 tsp. ground nutmeg
1 qt. milk
1 (15 to 16 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1/3 c. chopped parsley
2 lg. eggs
3 c. or (3/4 lb.) Mozzarella cheese, shredded
3/4 lb. or (3 c.) Swiss cheese, shredded
1 (8 oz.) pkg. no cook lasagna noodles
1/2 c. tomatoes, chopped

About 2 hours before serving:

1. Prepare white sauce: In a 3 quart saucepan over medium heat, melt butter. Stir in flour and nutmeg until blended; cook 1 minute. Gradually stir in milk. Cook, stirring constantly until sauce boils and thickens. Remove saucepan from heat.

2. In small bowl, with fork, mix Ricotta, Parmesan, parsley and eggs. In a large bowl, combine shredded Mozzarella and Swiss.

3. Preheat oven to 375 degrees. In 13 x 9 glass baking dish evenly spoon 1 cup white sauce. Arrange 1/3 of lasagna noodles over sauce, overlapping to fit, but make sure noodles Do Not Touch sides of baking dish. Spoon half of Ricotta mixture over noodles; spread with 1 cup of sauce; top with half of remaining noodles; reserve 2 cups shredded cheese. Place remaining shredded cheese over noodles, then sprinkle with tomatoes and spread with 1 cup sauce. Arrange remaining noodles over sauce; top with remaining Ricotta mixture; remaining sauce, and reserved shredded cheese.

4. Cover dish with foil, and bake for about 25 minutes. Remove foil and continue baking for 20 minutes longer, until lasagna is hot, bubbly, and slightly browned. Garnish with parsley sprigs.