melt butter. blend in flour, milk and cream, and stir over moderate heat until sauce bubbles and is smooth.

add salt, pepper and pinch of nutmeg, to taste.

cook lasagna noodles in boiling, salted water, then spread on damp cloth.

in a large lasagna pan spread a layer of meat sauce bolognese. follow with a layer of lasagna noddles, meat sauce, cream sauce, parmeggiano cheese. repeat layers, ending with cream sauce and parmeggiano cheese on top.

bake at 375 degrees for 35 to 40 minutes, until bubbly hot and top is glazed brown.

cool 10 minutes to set prior to cutting.

cut and serve 6-8 jumbo portions.

note: this recipe multiplies well. i never make less than a double recipe, and often multiply it by 4 -- use two pans if you multiply more than double the recipe.

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