Hahaha

I have nothing written down, but I will try to put something together.

Wow, thank you so much, really appreciate it.

Thanks for the tips, I will definitely try it.

Thank you very much

Its about 36 x 27 x 7cm pan. (inside measurements)

Should we all just give you a moment alone?

If you want to be specific, then technically yes it does

Beautiful pizza! well done, looks delicious.

I'm imagining your comment in a Matty Matheson voice

White wine in a béchamel? sounds interesting, I might give that a try next time.

What ratio of milk to wine do you normally use?

BTW I liked the Jackson Pollock analogy

TBH I actually prefer the béchamel mostly because it adds a different texture , I tried this with ricotta before and its just not the same.

Proportionally for this size lasanga (2kg ground beef, about 6; 400g cans of whole tomatoes) I only use 1L of milk, but I also add a lot of salt, black pepper, a touch of nutmeg, and about 200g finely grated parmesan to the béchamel.

I probably also cook the roux a tad longer than traditionally required; to a light blonde before adding the milk.

While building the lasagna, I layer each ingredient separately. i.e. lasagna sheets, bolognese, streaks of béchamel, and grated mozzarella in each layer.

So it doesnt get all mixed up, when it sets, you end up with little "pockets" of creamy cheesy béchamel surrounded by rich beef and tomato sauce

Thank you very much

It did overflow a bit, I also put béchamel sauce and a ton of mozzarella on the center of the top layer leaving a border around (like pizza crust)

EDIT: The thinking is the extra weight at the center allows the less heavy "crust" or "border" so to speak swell more than the center; specifically the lasagna sheets.

Thank you :)