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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]My recipe is pretty fussy. Requires bolognese which takes a few hours and bechamel. [/quote]

Link? [/quote]

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

Bechemel speaks for itself

I soak about a 1/3c dried porchinis, reserve the liquid. I then cook down a large package of sliced brown mushrooms in butter, add in the prochinis and liquid, add in sherry and then cook down again until nearly all dry.

I layer the mushrooms, bechemel and bolognese with Delverde uncooked lasagna sheets. I do not like any other lasagna sheets, they are thin. Plus they soak up any extra liquid.

I sometimes mix in a little bit of my freezer stash of marinara, I cook this recipe in bulk https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html#comments

my lasagna is more on the dry side as compared to traditional American lasagna.[/quote]

Thanks! We do like that bolognese recipe so that's a good sign.

My husband doesn't like mushrooms though so I might think of a substitute - garlic spinach?

Do you add any cheese - to the bechemel? Parm? 
[/quote]

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