Step 1

Preheat oven to 375.Start the bechamel sauce and do the next steps (4-

Step 2

at the same time you're working on it. Ideally, by the time you've finished the bechamel all the components of the lasagna will be ready.To make the béchamel sauce: melt butter in a quart-sized saucepan over medium heat. Once the butter is barely melted add flour and whisk with a wooden spoon.

Step 3

Add a few tablespoons of milk, mix it in, and then add a few more. Now add small amounts of milk, an ounce or two at a time, and let the milk get hot before you work it into the roux. Be sure the previous batch is fully incorporated and the sauce is smooth before you add more milk. Once you have successfully added all the milk and the sauce is hot and smooth, add the salt and pepper. Cover tightly with a lid and set aside until ready to use.Slice 8 ounces of mozzarella into inch pieces and sprinkle lightly with salt.Slice the tops and bottoms off of the tomatoes and discard or reserve for another use.

Step 4

Cut the rest of each tomato into inch rounds.Put 5 cups of hot water (not boiling) into a loaf pan or casserole and slip the no-boil noodles in one at a time.

Step 5

Let noodles soak for 15 minutes.In a glass loaf pan, build the lasagna in this order:-A layer of uncooked tomato slices.

Step 6

Drizzle with olive oil and sprinkle with salt and oregano.-1 Noodle-A quarter of the mozzarella distributed on top-A quarter cup of bechamel distributed on top-

Step 7

Sprinkle with parmesan-1 Noodle -A layer of uncooked tomato slices.

Step 8

Drizzle with olive oil and sprinkle with salt and oregano.Continue the sequence with remaining noodles and filling, finishing with a layer of tomato slices drizzled with olive oil and sprinkled with salt and oregano.

Step 9

Bake at 375 for 40-45 minutes, until bechamel has puffed up and the edges are bubbling.

Step 10

Let cool for 15 minutes before serving.