1 lb. sm. pork sausage links
2 cloves garlic, peeled and minced (or use garlic powder)
Salt
1/2 lb. (12 pieces) curly edge lasagne
Cream sauce (see below)
1 lb. ricotta cheese
1 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced

In a large skillet, cover sausage with water. Bring to a boil. Boil for 1 minute, drain. Thin slice sausage, place in clean dry skillet with garlic and 1/4 teaspoon of salt. Brown over high heat, stirring often. With slotted spoon, remove to paper towel to drain, set aside.

Boil lasagne in 1 tablespoon salt water. Use about 3 quarts water. Add lasagne gradually so water continues to boil. Boil uncovered until tender. Drain and return to pot with a little warm water to keep from sticking together.

In bottom of 9x13x2 inch deep baking pan, pour a small amount of cream sauce. Add in layers half the lasagne, sausage, ricotta, Parmesan and cheese sauce. Repeat layers. Top with Mozzarella. Bake in preheated oven at 375 degrees, until bubbly hot, about 20 minutes. Broil 4 inches from heat source until browned, 1 to 2 minutes. If dish is made ahead and refrigerated, it will need to bake about 50 minutes.

CREAM SAUCE:

2 egg yolks
2 (8 oz.) containers light cream
3 tbsp. butter
1 med. onion, peeled and chopped fine
3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. milk

In a small bowl, beat egg yolks slightly. Add 1 container cream and beat to blend, set aside. In medium saucepan, melt the butter, add onion and cook gently until tender crisp but not browned. Stir in flour, salt, pepper and nutmeg. Off heat gradually stir in milk and remaining container cream, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened, stir in yolk cream mixture, cook and stir 1 minute longer.