So, remember, a couple of weeks ago, I spent an entire saturday making bolognese? Well, turns out that I never got to use all of it. So, I put it in the freezer and was saving it for a rainy day/special occasion. Well, it was perfect. I had some wonderful dinner guests a couple nights ago, and it was the simplest thing to defrost the bolognese the night before and whip up a quick bechamel in order to make lasagna.
for the Bechamel
6 tablespoons flour (30g)
4 tablespoons butter (30g)
10-12 sheets lasagna
Preheat the oven to 180 degrees celsius. In a saucepan, melt butter. Add flour, stirring constantly. Once the butter and the flour have mixed - it should look similar to crumbcake topping - slowly add milk, constantly whisking until the flour and butter is incorporated and there are no lumps. Remove from heat and set aside.
Bring salted water to a boil. Cook the lasagna until it is al dente - not crunchy, not soggy. Drain water from pasta. Reheat the bolognese until warm.
In a gratin pan/casserole dish, layer the lasagna, bolognese, and bechamel until everything is gone. It should amount to about 3 layers of each. Make sure to finish with bechamel. If you would like, sprinkle grated cheese on top.
Bake for 30-40 minutes. Eat hot. Serve with green salad.