1/2 lb. lasagne noodles
2 onions
4 tbsp. olive oil
1 lb. ground beef
1/2 lb. ground pork
2 c. canned crushed tomatoes
3 cloves garlic, crushed
1 heaping tsp. each oregano & basil
2/3 - 1 1/4 c. chicken or beef stock (opt.)
1 scant qt. milk
1 bay leaf
3/4 stick butter
6 tbsp. flour
Pinch of grated nutmeg
4 c. grated Mozzarella
3/4 c. grated Parmesan

1. Peel and chop the onions and sweat them in the oil in a large pan. Add the meat and fry until crumbly. Add the tomatoes, garlic and herbs and let them soften. Add stock if you need more liquid. Season with salt and pepper and cook gently for about 1 hour.

2. Cook the lasagne and leave it to drain. Preheat the oven to 350 degrees.

3. Put the milk in a saucepan on a gentle heat and infuse the bay leaf in it for a few minutes. Melt the butter in a separate pan, stir in the flour and add the milk gradually to make a bechamel sauce. Season with nutmeg, salt and pepper.

4. When everything is ready, assemble the layers in a long buttered baking dish: meat sauce; bechamel; half the Mozzarella and Parmesan; lasagne; meat sauce; bechamel; lasagne; meat sauce; bechamel; the remaining cheeses. Bake for about 45 minutes until browned on top.

Yield: this recipe will usually fill both a 9"x13" and 9"x9" Pyrex pan. Don't fill the pans to the top, it bubbles over.