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I made way too much bechamel for a lasagna and I don't know what to do with it. Any ideas? I assume it doesn't keep well.

How about creamed hard-boiled eggs and asparagus over English Muffins or toast? Topped with a big chunk of butter! *oink oink*

Hi Jesse-

That's for LASAGNA or Pastitsio? I've never had a cream sauce on Lasagna. Where do you layer it, with the cheese?

you could add mustard, herbs, onions or Worcestershire to use with chicken or fish.

Lasagna. I mix it with mozzarella, fontina and ricotta and use that as a cheese layer. I also put some on its own on the cheese layers.

I use bechamel in my lasagna also. But I just make enough for what I'm making so I've never had any left over.

I use the bechamel as a layer after the noodles, then mozz, then meatsauce...repeat. No ricotta or anything else in my lasagna.

Use it as a binder for filler free jumbo lump crabcakes.

I like the crabcake idea; my first thought was "mix in some crabmeat and eat with a spoon!"