Back to Cooking - Lasgna

Hello everyone, and while Ike is recovering nicely I wanted to get back to some cooking on the blog. Last Sunday we were talking about what to have for dinner and the subject of Lasagna came up.  Now, Sandy and I have different ideas about Lasagna - hers very traditional and mine notsomuch..... 
We has always had to either compromise, where neither of us were perfectly happy or dirty two different pans, and try to fit them into the oven.  Well, we found the solution - A three tray lasagna pan. That pan allows for each "tunnel" to be constructed independently of any other.  The ingredients can be completely different as well as the sauces. 

Sandy's was very traditional Lasagna noodles cooked al dente and a combo of ricotta, Parmesan, and Mozzarella combined with and egg and some spices for the cheese filling.  We used a traditional red sauce and topped with shredded moz and grated Parmesan.  It was very good.

For mine, I first made a Bechamel sauce.  3 tablespoons Butter, 3 tablespoons flour and cooked it into a roux.  Then added about 2 cups of warm Milk (I would have like to used a blend of whole milk and half an half but didn't have any) and then 4 oz of Shredded Havarti, and 2 oz of shredded mozzarella and 2 oz  of shredded Asiago.  When that was incorporated and smoothly melted in I added some freshly grated nutmeg (maybe an 1/8 of a teaspoon).  Removed from heat and began to prepare the noodles and sauce. 
The sauce consisted of my traditional red sauce but I added some Hot Italian Sausage to it and then cooked the sauce down to tighten it up a little.  By that time the noodles were ready and assembly began.

I had sliced up some fresh green pepper and baby portabella mushrooms and proceeded to layer 2 of the three tunnels alternating sauce, noodle vegetables and Bachamel until they were full.  I left a layer of bechamel and grated parm on the top and cooked covered for 25 minutes at 375* and then reduced the temp to 325* and finished uncovered for 15 minutes.  I was very happy to see that excess moisture of the vegetables were absorbed by the al dente noodles and I think some of the bechamel sauce as the end product was firm and not watery.  We completed the meal with a salad and garlic bread and a very nice Merlot. 
We finished up with a very good "Ice Wine" from Canada - very sweet and almost syrup-like. It was a very nice way to end the meal.