Originally Posted by Roll_Bones
I have never tried the bechamel sauce on lasagna. I rarely make this dish as it takes a lot of time and effort.
But I am going to try the bechamel. And always finish the top with bechamel?
Yes, and a scattering of grated cheese on top of that if you're in my house. No idea if the grated cheese is authentic but we like it.
As for the time factor. I make a vat of ragu or Bolognese sauce and freeze it in manageable lots so I can run up a portion of lasagne or spag bol etc.. I also make lasagne and freeze it either before baking in a big dish in case of visitors or bake it, eat a portion and freeze the rest in portions for one or two servings.
You can buy "no cook" lasagne sheets which don't need boiling but really if you make your sauces a bit more runny than usual you can use the normal ones. I find it best if you can let the assembled dish sit for a while before baking.
OK, OK, I'm sure this will offend the purists and I'd do it properly if I was foolish enough to insult any Italians by serving my lasagne to them but the pasta hint was
given to me by my elderly Italian neighbour.