Beef Stew Lasagna with Béchamel Sauce

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1. To make béchamel sauce: Combine the milk and nutmeg in a small saucepan and bring to a boil over medium heat. Whisk in flour and 2 tablespoons butter until the sauce is smooth. Reduce heat and simmer uncovered for about 8 minutes until sauce is thick. Season with salt and pepper, cover and set aside.

1. To make lasagna: In a large bowl, combine mozzarella, 1 cup Parmesan cheese, ricotta and eggs; mix well.

2. Bring to a boil a large pot of lightly salted water; cook lasagna sheets for 8 minutes till al dente.

3. Add 1 teaspoon of olive oil to the boiling water to prevent lasagna sheets from sticking. Drain and separate the sheets to cool.

4. In an 8x12-inch baking pan that is at least 2 inches high, grease pan with butter.

5. Line pan with a layer of lasagna, spread half the cheese mixture over the pasta, top with leftover beef stew that is at room temperature.

6. Lay a second layer of pasta and use the remaining cheese mixture with the beef stew.

7. Lay a third layer of pasta sheets and top with béchamel sauce and sprinkle with ½ cup Parmesan cheese.

8. Bake uncovered in 350° oven for 35 minutes until top is golden brown. Let lasagna stand for 10 to 15 minutes before serving.