The mornay sauce is a good point rather than a strict béchamel. I use a strong cheddar over here, not authentic but I like the flavour. Then a generous grating of Parmesan over the final mornay layer. As per the previous poster, I don't make lasagne often, but when I do I like to make it with a sauce and bolognaise from scratch.

What are people's thoughts on nutmeg? I add a generous amount to the mornay sauce and over the top of the finished dish before it goes in the oven. I like the background fragrance it gives.