Vilco wrote:


> I hope not, anyway the only spices and herbs which go into lasagne are
> nutmeg in the bechamel, freshly ground white and/or black pepper and garlic
> in the ragu'. Some people put bay leaves in theyr ragu' but it is not a
> rule, just a cook's choice, just as the addition of parsley to the
> almost-done ragu'.

Parsley is far underused by some cooks! I'm always shocked by people who
only know it as a decorative item on their plates. LOL
Right-on about nutmeg too!

I have a ragu cooking as I type. I had a mess of pork chops to use that
I'd purchased actually for the thick fat on them which I needed to make
my chorizo this past weekend. I did add (very lightly) to the sauce some
marjoram, a bit of oregano and garlic. I will tweek the seasonings
closer to serving. No bay leaf or basil in this sauce.
My sauce varies on mood and use.