Does anyone else put bechamel in their lasagna?
I don't remember when I started doing it or how I got the idea, but when I make lasagna I always make a bechamel sauce and layer the bechamel with the meat sauce. Sometimes I add parmesan or provolone to it so technically it turns into a cheese sauce, but if I don't have a hearty amount of cheese on hand I'll just do the bechamel. Does anyone else do this? Can someone tell me where the hell I got this from?
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