I have done something like that for a vegetable (meat free) lasagna

Bechamel sauce is in Greek pastitsio, a lasagna-like dish with cinnamon in the tomato sauce. Quite delicious!

That's this sauce, Susan. Cinnamon is in the ingredients.

My mistake, the chef isn't from Georgia; it's Melissa from Texas.

I have heard that is the "way" to really make it, but I never had.

I use ground up meat sauce, ricotta cheese, mozzerella cheese and and parm cheese. Noodles, meat, cheese, sauce, over and over till the top, then it is noodles more sauce so the noodles don't get hard and sprinkle of more cheese.

one of my fav recipes is a veg lasagna recipe from Fit for Life w/ a low-fat bechamel sauce. it is the best lasagna, thou i don't make it often, as it takes me hours to chop & mince all the veggies and saute ea type. i make my dh fix it for my birthday dinner every yr thou LOL. it has zucchini, mushrooms, spinach, onions, minced carrots, chopped canned whole tomatoes, artichoke hearts, olives etc...ea sauted and then mixed and layered between noodles w/ some sauce and a tiny amount of chesse. ~ liz

my recipe came from a very old article in my mom's woman's day magazine on vegetarian recipes, there were 3 fit for life one's. this is the book the article was based on... ~ liz

Here is a link that might be useful: vegetarian lasagna & fit for life recipes

My neighbour brought us that dish with the recipe Susan mentioned last week. We really enjoyed it.

I've always used bechamel and meat sauce in lasagne, and other people I've seen making it do so as well.

Heard of it a lot. Doesn't interest me enough to try it though. Possibly if it's made more as a country gravy - that might interest me.

I haven't use bechamel but do use white sauce for veggie lasagna. I always make mine using dry (uncooked) lasagna noodles too. It's probably been 30 years since I first saw a box of lasagna noodles in the grocery store that were marked as being some you could use without cooking first. I looked at them and said to myself that they are identical to every other lasagna noodle. From then on, I made my lasagna with the uncooked noodles and it comes out great. Just has to bake a little bit longer. I don't even put excess moisture in, because I found that doing so made a watery lasagna.

I once made lasagna with no-cook noodles. I thought it tasted great but my fussy MIL had a fit "I would NEVER use no-cook noodles. You HAVE to boil them first." I let her run out of steam. Everyone ate them. Including MIL.

Traditional recipes called for a bechamel sauce but I think somewhere along the way, the recipe was shortened and the bechamel went by the wayside..........

cynic, i suppose you could use crumbled italian sausage in white sauce (gravy)as your base...i mean they all start the same way, butter, flour, milk, and seasoning...

i always think of spinach and bechamel venetian-style lasagna...