Lasagne (Lasagna)

Cook the leaves of lasagne in plenty of boiling salted water for 10 to 15 minutes. Drain thoroughly, then stand each piece on paper towelling to absorb surplus moisture. Butter a fairly deep heatproof dish well. Cover the base with the Bolognese sauce. Add a layer of cheese sauce to which a dash of ground nutmeg has been added. Top with lasagne leaves.

Repeat, finishing with a layer of cheese sauce topped with a little Bolognese sauce. Sprinkle thickly with Parmesan cheese then dot with flakes of butter. Re-heat for 30 minutes in the center of a moderate oven (350F, Mark 4).