1 box lasagne, well cooked

BECHAMEL:

1/4 lb. butter
3 tbsp. flour
2 c. milk

In saucepan melt 1/4 pound butter; gradually add flour. Stir until blended. Add milk and stir until thickened. Put aside.

MEAT SAUCE:

3 garlic cloves, finely chopped
1/2 tsp. basil
1 c. water
Salt and pepper
3 oz. fine ground beef
3 oz. fine ground pork
7-10 slices Provolone
7-10 slices Mozzarella

In saucepan, saute 3 fine-chopped garlic cloves in enough olive oil to cover bottom; add basil leaves, water, salt and pepper; allow to simmer.

Place meat in second saucepan and simmer for at least 10 minutes. Then combine the 2 saucepans; cook for at least 5 minutes and then mix with the bechamel and set aside. The yield should be 4-5 cups of sauce. Water may be added to reach that amount.

In a 2-quart casserole that has been lightly buttered, start building up the lasagne. First cover the bottom of the casserole with strips of lasagne. Second, place 2 slices of Provolone and cover with meat sauce, not too generous quantity here, leave plenty for on top.

Repeat the process, layer by layer, alternating the cheeses -- Pasta, sauce, Provolone, pasta sauce, Mozzarella. At the very top use all the rest of the meat sauce with nothing being placed on top of it.

Preheat oven to 450 degrees. Bake lasagne for 25 minutes covered with tin foil. After 25 minutes remove the foil and cook another 10-13 minutes at 350 degrees.