Instructions: Dice onions, capsicum.

Prepare Meat sauce:
In a heavy saucepan cook the onions and garlic in butter and olive oil. When limp but not brown, add the beef and cook, stirring frequently,until well done. Add the wine, basil, tomato, green pepper, celery, pepper, and nutmeg. Cook for 45 minutes until sauce is thick. Stir occasionally. Season well.

Prepare white sauce.

Preheat oven to 350 degrees.

Assemble:
Place 1/4 of the meat sauce in a greased baking dish. Place 1/3 of the mozarella, sliced, on top of the sauce, with spoonfuls of white sauce and ricotta. Sprinkle with Parmesan cheese. Over this put 4 ribbons of lasagne, overlapping.

Repeat layer of sauce, cheese and lasagna making 4 layers, finishing the top layer with white sauce, mozarella and parmesan.

Cover and bake for 3/4 - 1 hour at 370F/185C. Uncover and cook a furthur 15 minutes to brown top. Remove from oven and allow to rest 15 minutes, covered before slicing and serving.

Serve with additional parmesan and garlic/herb bread.

Use the no cook variety of lasagna sheets, which require no boiling before use.

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