Incredible Vegetarian Lasagne

Pomorola sauce, 1 batch, use my from the Napoli tab. Do not blend it though.
Lasagne noodles, 1 packet
Milk, 1 litre
Unsalted butter, 120g,
Plain flour, 80g
Parmesan cheese, microplaned, to taste
Mozzarella cheese, 200g, grated
Ricotta cheese, 250g

Make the pomorola sauce and put aside until needed.

Combine ricotta, the desired amount of parmesan, and 100g Mozzarella cheese, stir to combine.

While making the pomorola sauce, melt the butter.

Add the flour to the butter and stir to combine.

Cook for several minutes, stirring.

Add the milk and stir or whisk well.

Turn heat to medium high.

Continue stirring until the sauce comes to the boil.

Boil for 5 minutes, stirring. Make sure it does not burn.

Preheat the oven while you assemble the lasagne.

Grease a deep baking dish (23cm x 33cm).

Ladle a small amount of béchamel sauce and spread a thin layer.

Place a layer of lasagne noodles.

Dollop a layer of tomato sauce.

Dollop white sauce over the top.

Place another layer of lasagne noodles.

Dollop tomato sauce.

Dollop white sauce.

Place another layer of lasagne noodles.

Dollop tomato sauce.

Dollop white sauce.

Drop dessert spoons of the ricotta mixture.

Cover mozzarella and more parmesan to taste.

Bake for 30 minutes or until the top is browned.