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.
1 quart of your favorite pasta sauce
3 cups shredded mozzarella, divided
1 teaspoon garlic powder
1 teaspoon onion powder
3-4 tablespoons flour
1-2 cups half & half
1 cup shredded mozzarella
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.
When completely incorporated, add spices; stir.
Once cheese has melted and combined, you can assemble your lasagna.
Place a layer of dry lasagna noodles to cover.
Add a layer of pasta sauce.
Sprinkle shredded mozzarella cheese.