2 tablespoons minced fresh basil or parsley (or a mix)
Place the lasagna noodles in a 9- by 13-inch baking dish
and cover with warm water. Let soak, shaking the sheets
gently every few minutes to prevent sticking, until lightly
softened, about 15 minutes.
- Meanwhile, heat the butter in a medium saucepan over
medium-high heat, stirring occasionally until the foaming
subsides; about 1 minute. Add the flour and whisk until
the mixture is light blond in color and a slightly nutty
aroma develops, about 1 minute. Add the garlic and stir
to combine. Whisking constantly, add the milk in a
steady stream until fully incorporated. Bring to a simmer
(the mixture will thicken), then reduce the heat to low,
add the cheese and nutmeg, and whisk until the cheese is
fully melted. Whisking constantly, return to a simmer,
then remove from the heat and season to taste with salt
and pepper. Set aside. - Drain the soaked lasagna noodles and arrange in a single
layer on paper towels or a clean kitchen towel to dry. - Adjust the oven racks to the lower-middle and lowest
positions and preheat the oven to 375°F. Spread one-
sixth (about 1⅓ cups) of the Bolognese over the bottom
of 9- by 13-inch baking dish. Drizzle with one-sixth of
t h e besciamella and sprinkle with ⅓-cup of the
Parmigiano. Place 3 noodles in a single layer on top (the
noodles will not quite touch each other; this is OK).
Repeat with the remaining ingredients. The baking dish
will be very full. - Place a foil-lined rimmed baking sheet on the lower oven