1 onion, chopped
1/4 cup olive oil
8 oz. ground beef
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
pinch basil
1-1/4 lb. lasagne
pinch ground nutmeg
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese
1/4 cup parsley, minced
2 eggs
1 cup ricotta
2 tablespoons butter, softened

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add garlic and saute for 1 minute. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.

In a separate bowl, combine ricotta, egg and parsley and basil with 1/4 teaspoon each salt and pepper.

Cook lasagne in boiling water until just almost tender (noodles should still be slightly firm). Drain and rinse under cold water. Dry with paper towel.

Lightly brush a large casserole or lasagne baking dish with olive oil.

Arrange lasagne, meat sauce layers, and ricotta mixture in separate layers in casserole dish. Sprinkle layers with cheese.

Begin and end with a layer of lasagne noodles. Dot with butter and sprinkle with nutmeg and grated cheese.

Bake, oovered with aluminum foil at 350°F for 45 minutes, uncovering during the last 10 minutes.