#Lasagne may well be one of the best-loved of all Italian pasta dishes. Here, mushrooms are combined with Fontina cheese and a creamy bechamel sauce, with mouthwatering results.# To make the
bechamel sauce, put the butter in a saucepan set over medium heat. When the butter sizzles, stir in the flour and nutmeg and cook for 1 minute, stirring constantly. Remove from the heat and pour the milk into the pan, whisking constantly. Return the pan to low heat and cook for 5 minutes, stirring constantly, until the sauce is smooth and creamy.