A nice lasagna recipe made from green lasagna noodles; this one is an easy recipe for a meat lasagna that uses ricotta as cheese filling.

Ingredients:

1 onion
Butter
Grated nutmeg
1/2 cup of milk
1 tablespoon flour
2 cups Diced tomatoes
300g (2/3 pound) ground beef
300g (2/3 pound) ricotta cheese
250ml (1 cups) extra virgin olive oil
250g (1 /2 pound) mozzarella cheese, or any soft italian cheese (friulano, etc...)
125g (5 oz) grated Parmesan cheese
2 tablespoons butter

500g (16 oz) green lasagna noodles, they have to be the green type for this recipe to make sense (!)

Part I: prepare the meat filling:

Chop the onion and put it to fry, add the meat and cook mixing lightly;
then add the 2 cups of tomato puree.  Mix in the parmesan.
Sprinkle everything with the nutmeg;
cover small pan with a lid and simmer for 15 minutes.

Part II: assembling and baking the lasagna

Heat up the oven to 375 °F (180° C)
Boil the noodles until very 'al dente' (not cooked 100%) in boiling salted water,
drain and spread a knob of butter on each lasagna noodle.
Mix the ricotta with the milk, a tablespoon of flour and reserve for 3 minutes.
Place the first layer of lasagna in a buttered (or oiled) lasagna pan.
Add a layer of sauce over, then spread some ricotta and again a layer of lasagna.
Proceed by doing so several layers, as the depth of your pan allows.
Sprinkle the grated mozzarella on the last layer;
Finally bake the lasagna at 375 ° F  for 15-20 minutes, or up until the cheese is golden brown.

Once baked, please allow the lasagna to cool down for 30 minutes prior to serving.

Buon appetito!