Preheat oven to 375º F.
Bring a large pot of water to a rolling boil. Once boiling add the lasagna noodles. Undercook the pasta just a bit. If the package says to cook 14 minutes for al dente, cook for 10 minutes.
Drain the pasta and drizzle with 1 tbsp Colavita olive oil to prevent sticking.
In a medium bowl, combine breadcrumbs, parmesan cheese and parsley.
Add 3 TBSP Colavita Olive Oil and stir to combine.
Set aside.
In a large saucepan, melt 1 stick butter.
Add the flour to the saucepan and cook, stirring constantly, until it starts to thicken, 2 to 3 minutes.
Pour in milk, season with salt and pepper and let simmer, stirring constantly so it doesn’t burn, until it begins to thicken, about 10-15 minutes.
Remove from heat and set aside.
Add about 2 tsp of Colavita olive oil to a 9x13 inch baking dish.
Ladle a small amount of the bechemel mixture on top of that.
Add a layer of noodles.
Then sprinkle a layer of the cheeses, fillings (if using), and bechemel again.
Continue until you reach the top of the pan, finishing with the noodles.
Add any remaining cheese and the breadcrumb mixture in an even layer on top of lasagna.
Cover with aluminum foil and bake until cheese is bubbling and panko is golden, 25 minutes.
Uncover the lasagna and heat up your oven’s broiler. Broil for a few minutes, keeping a close eye on your dish so it doesn’t burn, until the top is golden brown.
Let cool 10 to 15 minutes before slicing and serving.
