I liked this, but didn't *love* it, although someone who I served this to liked it enough to ask for the recipe. Not the recipe's fault, but the lessons I learned from this: Use as deep a dish as you can and don't fill it to the top; try not to assemble this ahead of time. I had to let this sit on the counter for a bit after assembling the whole thing: hot bean mixture, white sauce, cheese and all, and there were consequences. I had puddles of yellow all over the top of my lasagna by the time I put it in the oven, mostly butter from the bechamel sauce, I think. I had to pat the top dry after it cooked for a while - even with a pan under the dish, there was butter overflow and things got smoky. The gruyere cheese is expensive, and given this expense, I expected more of a taste payoff. If I make this again, I might try for a less pricey cheese with a similar texture & a bit of a stronger taste.
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