TORTELLINI LASAGNA

For the sauce
4 cups bechamel
For the filling
12 ounces cheese tortellini, boiled and drained
3/4 pound mortadella, cubed
1/2 cup grated parmesan, plus some for serving, optional
For the noodles
About 6 to 9 pieces of oven-ready lasagna noodles (or of the homemade pasta in the book)
Preheat oven to 375 degrees.
Spray an 8-by-8-by-2-inch baking dish with non-stick cooking spray.
Layer by layer assembly
Spread a layer of sauce on the bottom of the dish. Top with 2 to 3 noodles, slightly overlapping. Top with half the tortellini, half the mortadella and one third of the parmesan. Top with a layer of sauce.
Top with 2 to 3 noodles, slightly overlapping. Top with remaining tortellini, mortadella and one third of the parmesan. Top with sauce.
Top with noodles. Spread remaining sauce evenly over the top. Cover with the remaining parmesan. Advance prep completed. (Can be prepared one day in advance. Cover and refrigerate overnight. Bring lasagna to room temperature before baking.)
Cover with foil. Bake 40 to 45 minutes. Remove foil and continue to bake an additional 10 to 15 minutes. Let rest 10 to 15 minutes until serving. Serve with additional parmesan, if desired.
Serves 6.