Ricotta and Basil Lasagne
	1 lb      fresh lasagna noodles OR 3/4 pound dried
	4 tbs     butter
	2 tbs     flour -- sifted
	          salt and white pepper
	          pinch nutmeg
	2 cups    milk -- warmed
	1-1/2 tbs fresh basil -- finely chopped
	1/2 cup   ricotta cheese
	1/2 cup   Parmesan cheese -- grated
	1-1/2 tbs fresh basil -- chopped
	Cook the lasagne sheets in boiling salted water, a few at a time,
	until al dente. Remove carefully and drain between dish towels.
	Melt butter in a saucepan and stir in flour. Add a little salt,
	pepper and nutmeg and cook over a gentle heat until flour begins to change
	color. Slowly whisk in warm milk until sauce is smooth and thickened.
	Remove from heat and stir in 1 tablespoon basil, the ricotta and half
	the Parmesan. Check seasonings.
	Preheat oven to 400°F.
	In a greased baking dish, or lasagne pan, place a sheet of pasta,
	followed by a thin layer of ricotta mixture. Sprinkle this with some Parmesan
	and extra basil. Continue to layer in this order, finishing with the
	last of the sauce and Parmesan.
	Bake for just 20 minutes and serve hot.
	Serving Ideas : Serve as an appetizer or luncheon entre. 

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