Lasagne Bechamel

Lasagne Bechamel. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately ⅓ cup). Spoon ½ cup meat sauce into the bottom of the prepared dish.

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Sprinkle with a little salt and pepper and add them to the sauce. Stir, bring to a boil and reduce to a simmer. To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce.

Spread one cup of the meat sauce on the bottom of the pan.

Make the Bechamel Sauce (can be made days in advance and stored in fridge): Bring a large pot of salted water to a boil.

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Spread about ⅓ cup of Bechamel over the paste. Repeat these layers until all the sauces are used up. Cover with ⅓ of the sauce.

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