1 onion, coarsely chopped
3 tbsp. butter, melted
3 tbsp. flour
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. white pepper
1 c. milk
2 c. light cream, divided
2 egg yolks

Saute onion in butter until transparent. Stir in flour and cook 3 minutes, stirring constantly; do not brown. Stir in salt, nutmeg and pepper. Gradually add milk and 1 cup cream. Stir constantly until sauce thickens. Beat remaining cream with egg yolks, stir into sauce and continue stirring until mixture almost boils. Do not boil.

LASAGNE:

1 1/2 lbs. sweet Italian sausage
1 garlic clove, minced
1/2 tsp. salt
8 oz. lasagne noodles
1 pt. ricotta cheese
2 eggs
Bechamel sauce
1 c. freshly grated Parmesan cheese
1/2 lb. Mozzarella cheese, chopped
1/2 lb. fresh mushrooms, sliced & sauteed in butter
Paprika
Minced parsley

Remove casing from sausage; crumble and cook sausage until done. Cool. Grind in food processor. Mix with garlic and salt. Cook lasagne noodles according to package directions; drain. Combine ricotta cheese with eggs. Arrange 1/3 noodles in buttered 9 x 13 inch pan. Spoon 1/3 bechamel sauce over noodles, sprinkle with 1/3 sausage, then 1/3 Parmesan and Mozzarella cheese, and then 1/3 ricotta cheese mixture. Repeat twice. Top with mushrooms, sprinkle with paprika and parsley. Bake at 375 degrees for 20 minutes. Allow to stand 10 minutes before serving. 8 servings.