Benson, this truly was the best lasagna ever. I made it for the second time last week and Dave and I have been eating the whole pan throughout the week. He loves it when I send it in his lunch. The trick really is cooking it 1/2-3/4 of the way through before adding cheese. I found when I did that and then just waited for the cheese to become golden it was the perfect consistency and didn't fall apart in the pan at all. SO delicious. Creamy and full of the good stuff, it just hits the spot.