Lightly butter a baking dish, about 20 x 30cm, and 6.5cm deep. Cut your pasta to size – you should have enough for nine layers in my book (which this is). Blanch small batches of the pasta for 30 seconds in boiling, well-salted water with a tablespoon or two of oil to keep it from sticking. Layer the sheets of partly cooked pasta between clean cloths to blot dry.
Make a béchamel sauce b