My husband has declared my variations to lasagnas to be amazing... however to me, there's always a new and exciting flavor combination I have yet to master. Maybe my use of bechamel sauces instead of traditional ricotta or even cottage cheese has something to do with it. Regardless, I avoid using ricotta or cottage cheese because it causes my lasagna to have a "watery" effect.

For dinner tonight I tried a mozzarella bechamel sauce. Normally I use a blend of parmesan and asiago, but for a twist, I used some mozzarella I had on hand. Here's my recipe for Mozzarella Bechamel Lasagna:

1 box of dried lasagna noodles
1 quart of your favorite pasta sauce

(I always make my own bolognese sauce full of vegetables, italian sausage and beef)
3 cups shredded mozzarella, divided

Bechamel Sauce:

1/2 stick of butter
1 teaspoon garlic powder
1 teaspoon onion powder
3-4 tablespoons flour
1-2 cups half & half
1 cup shredded mozzarella

Once you have your pasta ready to use, prepare your bechamel sauce.
In a saucepan, melt butter on medium heat.
When it starts to brown, sprinkle in flour to make a roux.
Stir flour until it forms a slight paste.

Slowly add half & half, whisking to combine.
When completely incorporated, add spices; stir.

Take off heat and fold in mozzarella.
Once cheese has melted and combined, you can assemble your lasagna.

In a deep baking pan, spread a little pasta sauce on the bottom.
Place a layer of dry lasagna noodles to cover.

Top noodles with mozzarella bechamel sauce.
Add a layer of pasta sauce.
Sprinkle shredded mozzarella cheese.

Repeat layers until all ingredients are used, ending with a mozzarella cheese layer on top.

Bake covered in a 350 degree oven for 45 minutes.