MEAT LAYER:

2 lbs. ground beef, browned
2 lg. chopped onions, sauteed
8 oz. tomato sauce
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 c. white wine

Simmer all ingredients for 10 minutes.

MACARONI-CHEESE LAYER:

3/4 to 1 lb. elbow macaroni, cooked
6 tbsp. butter
3 eggs, slightly beaten
10 oz. grated Cheddar

Add butter, then eggs, then cheese to macaroni.

BECHAMEL SAUCE:

1/2 c. butter, melted
6 tbsp. flour
1 1/2 c. chicken broth
1 1/2 c. milk

Cook until slightly thickened.

Spread meat mixture in lasagne pan, then top with macaroni. Pour bechamel sauce over all and bake at 350 degrees for 50-60 minutes. Let stand 15 minutes before serving.