Bechamel is white sauce- you know, equal parts butter and flour cooked together, milk added, brought to the boil. I made about 4 cups with say 1/3 cup flour, for a 7"x 11" pan. The sauce for baked pasta dishes needs to be both more liquidy and more abundant than you might think. Here's the proper consistency:
The broccolini all nestled in the steamer. And then I ducked out and went to Zumba, leaving my husband to serve dinner to the children. I love Zumba nights. Sometimes a mom just needs to get the heck away, ya know?!?
When I came home there was plenty left. This lasagna was very, very tasty. I mean, throw enough cheese at anything and it's going to be good, but still... the squash gave it an extra creaminess and sweet flavor, while the mushrooms added an earthy tone and toothsome texture. The austere and slightly bitter broccolini was the perfect foil, on the side. You should make this.