Sunday Homemade Lasagna. Topped with an Egg Bechemel and Three Cheeses. Simple Salad Side.

I make a fairly typical white/ bechemel (roux made with steeped milk), of which about a third goes inside the lasagna as a ‘layer’.

I then add two egg yolks to the remaining white sauce and this goes on top. What happens is the top layer firms up, kind of like you’d get with a Mousakka.