Three-Cheese Baked Spaghetti

Preheat your oven to 375°F and place an oven rack on the center rack. Lightly oil the inside of a 9×13 baking dish. This deep one is my favorite.
In a small saucepan over medium heat, add your whole milk and the bay leaf. Heat the milk just until small bubbles form around the edges of the pan, then remove from heat and cover.
Place another saucepan – a medium-sized one this time – over medium heat and add the butter. When the butter has completely melted and starts to foam a bit sprinkle in the flour. Stir the flour constantly as it cooks until it thickens into a loose paste, which will take about 2 minutes. We’re not making gravy, don’t expect it to thicken up the same.
Remove the bay leaf and stir the milk into the flour paste. Sprinkle in the salt, pepper, and nutmeg then reduce the heat to low. Continue to cook for 2 more minutes, then remove from heat. Gently fold in the Parmesan and Pecorino Romano, then cover and set the pot aside. It will thicken more as it sits. 
Prepare your spaghetti noodles to package directions (if they don’t say to salt the pasta water, I am telling you to salt the pasta water). While the noodles are cooking beat the two eggs together with the olive oil, garlic salt, cracked pepper, grated parmesan, and grated pecorino romano. 
Once the noodles are cooked through and drained, combine them with the egg mixture. Fold them together thoroughly but gently, so you don’t break up the spaghetti too much, then stir in two cups of warm meat sauce. 
Ladle some – about a cup – of the sauce into the prepared baking dish and spread it around. Add half of the spaghetti, spreading it out into an even layer, then ladle half of the white sauce over it. Follow that with half of the mozzarella, covering everything.
Repeat the previous step with the remaining sauce, spaghetti, white sauce, and mozzarella. Optional: reserve a bit of the meat sauce to drizzle over the top as a final garnish.
Cover the spaghetti tightly with a piece of greased aluminum foil and center the dish on a large baking sheet. Bake in the preheated oven for 15 minutes, then remove the foil and continue baking for 20-25 more minutes until the top browned and bubbling around the edges. Remove and let rest for 15-30 minutes, then serve in squares, like lasagna. Dassit!