Lasagne al Forno

An okay recipe - good instructions for the sauces, but I ended up modifying everything. For example, I used the double amount of mince meat and canned tomatoes. Actually, I always end up having too little of all of the sauces anyway. Also add more salt and whatever it was that made the sauce sweet (hmm, was it too much cinnamon?).

Be careful with the bechamel, it tends to clot when cooled - instead, prepare everything else first, and then make the Bechamel just before assembling the lasagna. It also tends to become too thick if cooked for too long, so make sure you have some extra milk at hand. And for some reason the nutmeg was stronger in the lasagna than in the bechmel, so don't overseason.

DB starts with bechamel and cheese and then piles pasta, tomato sauce, pasta, bechamel and cheese, pasta, etc. on top of that. End with bechamel and cheese. You'll probably end up with 2 layers of tomato sauce and 4 layers of bechamel and cheese, which is good to know so you can portion the sauces accordingly. Looks nicer than what they suggested!

Variations? Roasted Vegetable Lasagne, Salmon Lasagna or even Classic Moussaka.