Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  recipe        egg pasta or use 2 -- eggs and 1 1/3 cups
                        OR 1/2 lb dry lasagna -- noodles
                        bolognese sauce
   1                    onion
     1/2                carrot
     1/2  rib           celery
   1      clove         garlic
   2      tablespoons   butter
     1/2  pound         lean pork -- ground
     1/3  cup           dry white wine
     1/3  cup           heavy cream
     1/8  teaspoon      nutmeg -- grated
   6                    fresh Italian plum tomatoes -- (or 1 cup canned)
                        salt
                        pepper
                        bechamel sauce
   3      tablespoons   butter
     1/4  cup           flour
   2      cups          milk
                        salt
                        pepper
     3/4  cup           parmesan cheese -- grated

Preparation:

PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The B‚chamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the B‚chamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagna can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagna with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagna under broiler until golden brown, about 5 minutes. Let lasagna sit for 10 minutes before serving.