/ck/ - Food & Cooking

Not really sure why people are calling you out so much, a paricularly thick bechamel is needed to keep the dish from getting too watery. Although it's much more typical in musakka'a (also spelled moussaka apparently). Really try it if you like your lisagna this way, there are very many different recipes between greece and north africa some of which include pastas although most use eggplant.
Also please post a pic of the finished produce like the one I posted, I want to see how the layers melted together.