This is adapted from a recipe published in the San Jose Mercury about eight years ago, I think it was called
Northern Italy style. The nutmeg spiced white sauce really makes this dish stand out in a crowd. Usually I use the
lower fat ingredients and it still tastes great! You can also cut down on the meat quantity by up to half, or replace
the meat entirely with diced zucchini and/or eggplant.

1 lb ground beef (use leanest grade for low-fat)
1 lb sausage (regular, Italian, Jimmy Dean Lite or low-fat Italian Turkey sausage)
one onion chopped
garlic (fresh or chopped in a jar), your desired amount
Regular size jar of your favorite sauce (I use Prego)
Italian Herbs in your preferred amount
8 oz shredded mozzarella (or part-skim)
8 oz ricotta cheese (can use low or non fat ricotta)
4 oz shredded parmesan, romano or Asiago cheese
5 eggs (or 1 egg if you omit the hardboiled egg portion)
1 lb package lasagna noodles
2 cups milk (can use 2% or 1%, have not tried it with skim)
2T margarine and 2T flour
2 t nutmeg
1/2 - 1 t cayenne pepper, salt and black pepper

Saute the onion and garlic in a little oil, then add crumbled meat and cook until all pink is gone. Add jar of spaghetti sauce, dried
Italian herbs to taste, and about 1/2 cup water. Bring to boil then let simmer until sauce is thick (if it gets too thick add more
water, if it's too runny dump in a can of tomato paste.). Hardboil eggs, peel and chop (this ingredient is optional - or just use
cooked whites since the yolk has all the cholesterol). Combine 1 raw egg, hardboiled chopped eggs, shredded mozzarella
cheese, ricotta cheese and shredded parmesan in mixing bowl. Cook lasagna noodles per package directions. In a saucepan,
start a basic white sauce by melting the butter over medium heat, whisking in the flour until it's a bubbly golden paste, then
gradually whisking in the milk. Add salt, black pepper, nutmeg and cayenne to taste while bringing sauce JUST to a boil, then
simmer until sauce is thickened (keep stirring since this will stick!). Layer in a 13x9 pan the noodles, meat sauce, globs of white
cheese mixture (I usually dot about 12 clumps per layer), then smear several spoonfuls of white sauce over top (cheese globs
and white sauce will smooth out into one even layer). Do another layer, or even two if you have a deep enough lasagna pan.
Sprinkle a little more shredded Parmesan on top and bake at 350 about 45 minutes, until bubbly. Serves 8.