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Bechamel Sauce:
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(make just before you need it, not ahead of time)
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Put milk in a saucepan, turn heat to medium, and bring to the verge of a boil.
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While heating milk, put butter in a heavy-bottomed saucepan and turn heat to low.
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When melted, add the flour and stir with a wooden spoon. Cook, while stirring constantly, for about 2 min. Do not allow flour to color.
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Remove from heat.
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Add the hot milk to the flour/butter mixture, no more than 2 Tb. at a time.
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Stir steadily and thoroughly. Once the first 2 Tb. have been incorporated, repeat this process 2 Tb. at a time until 1/2 c. has been incorporated.
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Then, you can begin adding milk 1/2 c. at a time until all incorporated.
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Place the pan over low heat, add salt, and cook, stirring constantly until sauce is like thickened (like the consistency of sour cream).
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When done, you can keep warm on top of a double boiler and remove film if one forms on top.
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Lasagna:
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Preheat oven to 400.
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Prepare lasagna noodles.
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Thickly smear the bottom of your lasagna pan with butter and 1 Tb. of bechamel.
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Line the bottom of pan with one layer of noodles.
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Combine the bolognese and bechamel sauces and spread a coating on the pasta.
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Sprinkle some grated Parmesan, then add another layer of noodles.
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Repeat the procedure of spreading sauce and Parmesan and noodles.
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Leave enough sauce to spread a thin layer on top at the end.
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Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.)
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Bake on top rack until golden crust forms on top, about 10 or 15 minutes.
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Remove from oven and allow to settle for 10 min. before serving.
