Traditional Lasagne

Yield:	4 Servings
Categories:	Italian, Pasta

2/3		Recipe Egg Pasta or use 2 eggs and 1 1/3 cups flour
		OR 1/2 Lb dry lasagne noodles
		BOLOGNESE SAUCE
1		Onion
1/2		Carrot
1/2		Rib celery
1		Clove garlic
2	tb	Butter
1/2	lb	Lean pork, ground
1/3	c	Dry white wine
1/3	c	Heavy cream
1/8	ts	Nutmeg, grated
6		Fresh Italian plum tomatoes (or 1 cup canned)
		Salt
		Pepper
		BECHAMEL SAUCE
3	tb	Butter
1/4	c	Flour
2	c	Milk
		Salt
		Pepper
3/4	c	Parmesan cheese, grated