For white sauce, heat butter in medium sauce pan over medium-low heat. Whisk in flour until smooth. Slowly add milk, whisking constantly. Heat to boil, stirring constantly, until sauce is thickened. Add nutmeg, and salt and pepper to taste. Remove from heat, set aside.
1 T. olive oil
1 chopped onion
1 chopped, peeled carrot
1 C. dry red wine
1 lb. ground beef
1/2 lb. ground pork
1/4 lb. prosciutto, diced (optional)
1/4 C. tomato paste
For lasagna, heat oil in large skillet over medium high heat. Add onion, cook unitl golden, about 2 mins. Add carrot, cook 1 minute. Add wine, cook until reduced by half. Stir in beef, pork and prosciutto. Cook stirring occasionally, until cooked through, about 5 minutes. Stir in tomato paste until combined. Add white sauce to meat mixture, stir to combine. Remove from heat, season with salt and pepper to taste. Set aside.
8 oz. lasagne noodles
3 C. shredded mozarrella cheese
1 C. shredded fontine or provolone cheese
2 T. dried Italian Herbs
1 C. grated Parmesan cheese
Heat oven to 350. Cook lasagna noodles in boiling salted water according to package directions. Drain, rinse. Set aside. Combine mozarella and fontine (or provolon) cheese with Italian herbs in medium bowl.
Cover bottom of 13 x 9 pan with 1/3 of meat sauce. Top with 1/3 of the noodles and 1/3 of the cheese mixture. Repeat the layers of meat sauce, noodles and cheese. Layer remaining meat sauce and noodles. Cover with a 15 oz jar of Ragu tomato sauce. Sprinkle with remaining cheese and parmesan cheese. Bake at 350 for 55 to 60 minutes, or until bubbly. If frozen, take directly from freezer and bake 2-1/2 hours at 350. Let stand 10 minutes before serving.