Lasagne Verdi

If using homemade pasta, roll each portion of dough to a 12-by-9-inch rectangle. Cut into three 12-by-2 1/2-inch noodles.

FOR THE BOLOGNESE SAUCE:
In a small saucepan melt margarine or butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in ricotta cheese.

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes for dried pasta or 2-3 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again.

TO ASSEMBLE:
Spread 1/2 cup of the Bolognese sauce in the bottom of a greased 2-quart rectangular baking dish. Arrange one third of the noodles on top of the sauce. Spread with half of the remaining Bolognese sauce. Sprinkle with half of the mozzarella and half of the Parmesan. Add another layer of noodles and all of the ricotta mixture. Repeat layers with remaining noodles, Bolognese sauce, mozzarella, and Parmesan.

Bake, uncovered, in a preheated 375 degrees F oven for 30 minutes, or until heated through. Let stand for 10 minutes before serving.