Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8 to 10 minutes, then drain and lay flat on a towel.

In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and cook until fragrant. Whisk in flour and cook to form a roux, then gradually stir in whole milk and cook until thickened, seasoning with salt, pepper, and nutmeg.

In a bowl, combine ricotta cheese, remaining parsley, and a pinch of salt to create the filling.

In the greased baking dish, spread a layer of white sauce, add noodles, dollop ricotta mixture, add more white sauce and mozzarella. Repeat layers, finishing with white sauce, mozzarella, and Parmesan on top.

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbly.

Let the lasagna rest for 10 minutes before serving. Garnish with extra parsley if desired.