Bechamel Maigre (white sauce)
  • ​5 tablespoons butter
  • 6 tablespoons flour
  • 4 cups milk
  • 1/2 cup onion, finely chopped
  • 1 tsp thyme
  • pinch o’ nutmeg
  • salt
  • fresh pepper
Lasagna
  • 15-18 sheets of lasagna
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 1/4 lbs tomatoes or one large can chopped tomatoes
  • 1 1/2 pounds of mushrooms (you can get away with 1 lb)
  • 6 tablespoons butter
  • 1 large head of garlic
  • juice of 1/2 lemon
  • bechamel sauce (recipe above)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup parmesan cheese
  • salt
  • fresh pepper
Bechamel Maigre (white sauce)
  1. In a small skillet, melt 1 tbsp of the butter, add flour and cook on low, stirring, for 5 minutes. 
  2. Add boiling milk, mix well, and add remaining ingredients. 
  3. Simmer gently, stirring occasionally, for 45 minutes to an hour, or until the rest of the lasagna is ready.  If its too thin, add a bit of flour.  If too thick, add a bit of milk.

Lasagna
  1. Preheat oven to 400,
  2. Butter a big lasagna dish
  3. Put a big pot of water on the stove to boil.
  4. Heat oil in a pan and saute onion until translucent, then add tomatoes, cook 6-8 minutes.
  5. Slice mushrooms finely.  Heat 1/2 of the butter until bubbling.  Fry shrooms until they begin to exude their juices.  Add garlic, lemon juice, salt and pepper.  Cook until most of the liquid has boiled off.
  6. Boil lasagna noodles for 7-8 minutes, or until they are pliable but not entirely cooked.  As you take them out, lay them out to dry out a bit.
  7. Layer the lasagna.  Start with a thin layer of bechamel, then noodles.  Layer it however you want, as its all going to get mixed in the mouth anyway.  Just be sure and use the white sauce, tomato sauce, mushrooms and cheese. On the very top, put some of the bechamel, cheese, and chunks of the remaining butter.
  8. Bake for 25 minutes.
  9. Consume.