I usually make this with ricotta as a base for shredded mozzarella, Parmesan, and provolone but decided to go with a bechamel this time just to see how it would work. I’ve been seeing the basic white sauce used in a few different lasagnas prepared on one of my TV cooking shows. I made one with 4 cups of milk and stirred the cheeses into that and added the ricotta just for the hell of it. Made a ton of cheese sauce thinking I’d make two pans but my lasagna noodle count was off so I packed one pan, slightly larger than my usual, as full as I could. Still had leftover cheese sauce.Freshly made lasagna, still warm from the oven, will slump all over the plate. I let mine rest for a half hour but it still oozed all over. Here’s a nice slice that’s firmed up overnight in the fridge. The green is chopped spinach that went into the white sauce. The tomato sauce has sausage in it but this would be just fine without any meat added if that’s your preference.Even just the one pan is way too much for the two of us so I divide it like so and slide it into the big freezer so I can vacuum seal the portions for later. They’ll keep a long time like that.