BECHAMEL SAUCE:
6 tablespoons butter
6 tablespoons flour
1/2 cup grated romano cheese
6 cups milk
salt and white pepper
dash of nutmeg
Melt butter in large saucepan. Whisk in flour and let it bubble a little. Whisk in milk and cook, whisking constantly, over medium heat until sauce comes to a boil and thickened. Add spices and cheese, whisk well, then set aside.
MEANWHILE PREPARE THE FOLLOWING:
2 pounds ricotta cheese, mix with 2 eggs, a little chopped parsley, salt and white pepper
3/4 cup shredded fontina cheese
1 cup grated imported romano
1 medium package frozen peas, rinsed to separate
1 pound curly edged lasagna cooked al dente or pre-cooked pasta sheets
TO ASSEMBLE:
Put a little bechamel on the bottom of an ovenproof baking dish and layer as follows:
Step 1: Layer of lasagna or pre-cooked pasta sheets
Step 2: Dot with ricotta mixture
Step 3: More bechamel Sauce
Step 4: Sprinkle with romano and shredded fontina
Step 5: Sprinkle with a handful of peas
Return to step 1 and repeat 2-3 times ending with bechamel, fontina and romano on top. Bake uncovered in a 375 degree preheated oven until heated through, top should be slightly brown. Can be made the day ahead and baked the next day.
