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LASAGNE:
1. Preheat the oven to 350°. Generously butter the bottom and sides of a 9-by-12-by-3-inch serving casserole or baking dish. In a large soup pot or kettle, bring the water and salt to a bubbling boil over high heat.
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2. Add the lasagne, stirring gently for a few moments with a wooden fork to be sure the strips do not stick to one another.
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3. Boil over high heat, stirring occasionally, until the lasagne is tender, but still al dente, or somewhat resistant to the bite-the time may vary between 10 and 25 minutes, depending on whether you use homemade or commercial lasagne.
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4. Set the pot under cold running water for a few moments to cool the pasta. Then lift out the strips and spread them side by side on paper towels to drain.
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BESCIAMELLA FOR LASAGNE:
1. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat and stir in the flour. Remove the pan from the heat and pour in the milk and cream all at once, beating with a wire whisk until the flour is partially dissolved.
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2. Return the pan to high heat and cook, stirring constantly with the whisk. When the sauce comes to a boil and thickens into a smooth cream, reduce the heat and simmer, still stirring, for 2 or 3 minutes. Remove from the heat and season with nutmeg and salt.
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3. Spread a layer of ragu bolognese about ¼ inch deep evenly over the bottom of the buttered casserole. Spread over it about 1 cup of besciamella. Lay one third of the lasagne on the besciamella, overlapping the strips slightly.
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4. Repeat the layers of ragu, besciamella and lasagne two more times, then top with the rest of the ragu and a masking of besciamella. Sprinkle with grated cheese. Bake 30 minutes, or until the sauce is bubbling hot.
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