Preheat your oven to 350°F (180°C).
Put the ricotta, parmesan, nutmeg and milk in a bowl and mix until well combined.
Cut your lasagne pasta to size to suit your baking dish. A pizza cutter is ideal for this.
Spread a thin layer of your ricotta mixture on the bottom of the dish.
Top with a single layer of pasta (without overlaps if you need more than one sheet per layer).
Spread a good layer of your ricotta mixture on top of the pasta, ensuring you fully and generously cover it.
Repeat Step 4 and Step 5 until you run out of pasta, finishing with the ricotta mixture.
Cover the baking dish tightly with foil (note 3).
Cook for 30 minutes or until thoroughly heated through, then remove from the oven and rest for 5 minutes before serving.
Cut your lasagne into single serves in the baking dish, or carefully lift the whole lasagne out onto a cutting board with a suitable sized spatula.
Place a serve on a plate, then top with a generous serving of your favourite meat or vegetable dish (e.g. Bolognese sauce).