Lasagna

Lifted from Reddit:

- The meat sauce has roughly 1-2 lb of meat and 3-4 cans of tomatoes. I think you can scale your stuff based on this.

- I use maybe 4-6 cups of milk or half&half to make the bechamel. For the recipe: melt 4 Tbsp butter until bubbling, then add 4 Tbsp of flour and whisk vigorously for a minute. Then pour in the milk and whisk over medium heat until it starts to thicken. Salt to taste at some point too.

- I shoot for 4 layers of pasta+sauce+bechamel+parmigiano. I don't cover everything completely, but there's a fair amount of sauce and bechamel in every layer. If it matters, my mom says I use too much meat sauce in each layer (nonsense!), she gets 6 or 7 layers in hers.

- When all layers are done, I pour the rest of the bechamel over it, especially around the edges, until it's just about level with the top layer of pasta. If I don't have enough, I just use straight milk. I don't think I've ever had leftover bechamel.

- Also be sure to buy the flat pasta sheets, the box should say that pre-cook is not necessary.

All in the oven for 30 minutes or until I start seeing a few charred corners. Pull out and wait until I'm too hungry to wait any longer, then burn my mouth on the deliciousness.