• In a large saucepan, melt the butter with ½ cup of the milk over medium heat.
• In a separate pan, warm the remaining 2 cups milk.
• Add the flour to the melted butter and milk, and whisk well.
• Cook for about 1-2 minutes at medium-low heat while mixing.
• Add the remaining milk, a little at a time while whisking until smooth.
• Season with the salt and nutmeg.
• When it starts to boil, reduce the heat to low and simmer for 10 more minutes, whisking often.
• Use right away.

To Assemble:

• Preheat the oven to 375.
• Assemble the lasagna:
• Spread 1/2 cup of Bolognese sauce on the bottom of the casserole dish.
• Add a layer of pasta on top of the sauce without overlapping the the pasta sheets.
• Spread another layer of Bolognese sauce, a thin layer of besciamella sauce, and sprinkle some mozzarella on top.
• Repeat the layers (pasta, Bolognese, besciamella, and mozzarella) three more times or until you run out of ingredients.
• Note: I tend to not use ALL of the besciamella sauce, so if you have some leftover do not worry.
• Sprinkle the top with Parmesan cheese and a few pieces of butter.
• Cover with aluminum foil and bake for 25 minutes.
• Raise the oven temperature to 400 and bake for about 10 more minutes or until golden and bubbly.
• If the top isn’t as golden as you might like, turn the oven to broil and cook until the golden top is achieved.
• Remove from the oven and allow it to sit for about 10-20 minutes.
• Top with the fresh basil by tearing it with your hands, and serve!