Now, to make the lasagna:
First make the egg-noodle pasta that I have taught you on another page:
(You will find the link at the end of this recipe.)
-- only roll a little more thickly, then cut into rectangles the length of your lasagna dish, and about 2 inches wide.
-- Then you will take four cups of the good ragu from my recipe I gave you earlier
(See that link also at the end of this page.)
-- Now you will make about four cups of Salsa Bianca, like this:
Melt half a cup of butter, then blend in half a cup of flour. When it froths remove from heat and stir in four cups of milk, return to stove and let thicken, then add salt, pepper, maybe nutmeg as you like. Keep this gently warm.
-- You will also need a little butter to rub the pan.
-- and two cups of Parmigiano Reggiano cheese grated very fine.
Now you put it all together:
Rub the dish with butter. Put a thin layer of salsa bianca. Put a layer of noodles side by side. Put a layer of ragu over the noodles. Put a layer of salsa bianca over the ragu. Spread a good layer of grated Parmigiano.
Then repeat all these layers as many times as will fit the pan, ending with a layer of the Parmigiano so that when you bake this it is bubbling and golden brown.
Put this in your oven at hot-medium of about 350 degrees Fahrenheit as they call it, for about half an hour, then let it wait for a few minutes before you serve.