Béchamel sauce :
Put the butter in a medium saucepan and heat over medium heat.
Once the butter has melted (so that it does not brown), add the flour to the pan. Mix everything with a whisk. The mixture will be slightly lumpy.
Immediately add the milk to the saucepan and bring to a boil over medium heat. Stir continuously until the mixture is smooth and thick.
When the mixture has reached the desired consistency, add the salt and pepper. Stir until everything is well blended and remove from the heat.
Assembling the lasagna :
Preheat oven to 375°F.
Spread a thin layer of bolognese sauce in the bottom of a 9″ x 13″ deep baking dish.
Spread three rectangular lasagna sheets first (see note 1), then top with 1/3 of the bolognese sauce and finally with 1/3 of the béchamel sauce.
Repeat step 2 two more times. There should be three layers of lasagna/bolognese sauce/bechamel sauce in total.
The top layer should be the bechamel sauce. Sprinkle with mozzarella cheese.
Put the casserole in the oven and place a cookie sheet under the casserole to catch the drippings. Bake for 45 minutes, then broil (optional) for 2 minutes to brown the top.
Remove the pan from the oven and let stand 20 minutes before cutting the lasagna.
Sprinkle with parsley and serve, enjoy!
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