WHITE SAUCE:

1 stick butter
3 tbsp. flour
3 c. milk
1 tsp. pepper
1 tbsp. nutmeg
1 tsp. salt

RED SAUCE:

1 lb. lean ground beef
1 lb. mild Italian sausage
1 onion, chopped
2 cloves minced garlic
2 bay leaves
2 lg. cans tomato sauce
2 lg. cans stewed tomatoes
1 lg. can tomato paste
1 tbsp. oregano
2 tsp. salt
1 tsp. thyme
1 tsp. pepper
1/2 c. chopped parsley
1 lg. pkg. grated Mozzarella cheese
Parmesan cheese
1 pkg. sliced Mozzarella cheese

In large kettle brown meats, onions and garlic until meat is lightly browned. Combine remaining ingredients for red sauce. I always add mixed Italian seasoning to taste. Bring to boil and simmer for 2 hours.

To make white sauce, melt butter over medium heat and add flour, 1 tablespoon at a time, stirring to avoid lumps. Add milk and simmer until thick. Add seasonings.

Cook lasagna according to package directions; drain and pat noodles dry. Grease 13"x9" pan (or slightly larger). Place noodles on bottom. Use half red sauce, then half white sauce, half Mozzarella and sprinkle Parmesan. Repeat with remaining ingredients. Place cheese slices on top. Bake at 375 degrees for 40 minutes.