Strangely I cooked a lasagne from scratch this weekend too and it was the first time I have made béchamel sauce. I used Nigel Slater's recipe for the bolognese meat sauce which worked really well even though I was surprised by using milk in it - I have never heard of this before but it made it feel really rich and almost creamy. Then I used Hugh Fearnley-Whittingstall's recipe for béchamel sauce. Served with crunchy green beans and washed down with a medium bodied red wine - Palastri Sangiovese Di Romagna. The wine had hints of cherry and a chocolately finish, it went perfectly with this meaty pasta dish, especially as it was half price!
This looks good :-) I like the fact that you've got the same amount of veg as lasagna. Muchos healthy!
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