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Baking dish 18cm x 23cm 5 cm deep and buttered
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Make the sauce first by placing the lowfat milk butter flour bay leaf nutmeg and seasonings into a mediumsized saucepan over a medium heat then whisking all thetime slowly bring it up to simmering point till the sauce has thickened.
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Then turn the heat down to its lowest setting and let the sauce simmer for about 5 min then remove the bay leaf stir in the cream taste to check the seasoning cover and leave aside.
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Now preheat the oven to gas mark 4/350F/180C) then cut the lasagne sheets in half so which you have 16 pcs.
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Next divide the meatball mix in half and then each half into eight then lightly roll each of these extra to serve into a sausage shape about 75mm long.
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Place each one on to a piece of lasagne and roll it up starting from one of the shorter edges.
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As you do this arrange them in the baking dish with the join underneath what you should have is two rows neatly fitting together lengthways in the dish.
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Now pour the sauce over and scatter the Mozzarella cubes here and there.
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Finally scatter the Parmesan over the top and place the dish on the centre shelf of the oven to bake for 40 min by that time it should good be golden and bubbling.
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Then remove it from the oven and let it settle for about 10 min before serving.
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Finally sprinkle a little Parmesan over.
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I have discovered which the best way to make this excellnt supper dish is to buy fresh sheets of lasagne which dont need pre cooking that are nou quite widely available.
