Lasagna With Bechamel - cooking recipe

Ingredients

1 lb ground meat (I used venison)
1 (26 ounce) jar spaghetti sauce
1/2 - 3/4 cup white wine
8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles
1/2 cup parmesan cheese
Bechamel Sauce
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
black pepper, to taste
1 pinch nutmeg

Preparation

Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
Bake 40 - 50 minutes or until cheese is golden brown.