White Lasagna

In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp.

Cook the lasagna noodles as directed on the package, drain well and keep separated on waxed paper. Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches.

Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese.

Then sprinkle with Parmesan cheese and top with a few slices of mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in a preheated 350F oven for 40 minutes, or until hot and bubbly. Let stand for about 5 minutes, then sprinkle with parsley. Makes 8 servings.

CREAM SAUCE: 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper Dash nutmeg 2 1/2 cups milk 1/3 cup chopped parsley Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley.