Perfection - this is exactly what it is.
Ingredients
Bechamel
10 dkg butter
8-10 dkg flour
1 liter milk
Salt / pepper / nutmeg
Filling
Zucchini, eggplant, tomato, mushroom, spinach - but in reality whatever: carrots, celery, leeks, onions, peppers, asparagus and so on, but be careful how you cut the vegetables - so they soften equally. You can further increase the craze with olives, capers too.
Cheese (edam, cheddar, parmesan, mozzarella), tomato sauce (on this Barilla - tomato cream version I use)
Lasagne noodles (Barilla, Colavita - but truth is - the best what you can make at home - check out the how to do the perfect pasta HERE: fresh dough recipe)
Method
Bechamel: first place the milk in a small saucepan in a really low heat and let it come very slowly up to simmering point. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and stir continuously resulting a smooth, glossy paste. Now begin adding the hot milk a little at a time stir further. Add the rest gradually, so to get a perfectly smooth sauce - thick as creme fraiche. If it is not smooth enough switch to a balloon whisk, stir and get a glossy, creamy sauce. Taste and season with salt, pepper and nutmeg.
This is the toughest part, so do not give up! I usually do twice the quantity needed and put the rest into the freezer. Ideal for days - when I do NOT want to struggle with this.
Take a lasagne dish (whatever it is...) and pour a little bechamel sauce into the bottom of the dish. Place a layer of pasta (I never pre-cook the paste - for me it was always perfect), béchamel, vegetables and cheese. You continue with tomato sauce, vegetables and cheese. Continue until the top where finish with a layer of pasta, béchamel and cheese. Then put it in the oven at 160-180 ° C oven for 40-50 minutes. To be on the safe side not burning the top layer - you can put an aluminium foil on it for the first 20 mins. Remove and continue to cook.
Once seems done remove from oven and wait a few minutes (I know!) before cutting. I LOVE it.
