Wayne Boatwright > wrote in
5.247:

> On Tue 15 Sep 2009 05:29:00a, Rhonda Anderson told us...
>

>> I must be missing something here (which is nothing out of the
>> ordinary
>>:-)). Not sure what is unusual. Lasagne made with layers of meat
>>:sauce,
>> bechamel (often with cheese added to it) and pasta is what I would
>> expect if someone offered me lasagne. It's the only sort of lasagne
>> I've ever made.
>>
>
> Many lasagne recipes do not use a bechamel sauce. Perhaps that's more
> prevalent in the US.
>

I've found the other thread that prompted this one. I hadn't realised that
lasagne using a ricotta was the most prevalent version in the US. As I
mentioned I think the version with bechamel sauce is the standard one here.
Certainly if you bought a prepared lasagne, or ordered lasagne at a cafe,
you'd get the bechamel sauce version.

IIRC the only lasagne I've eaten with ricotta in it was a vegetarian one (a
frozen prepared meal - maybe Lean Cuisine or similar).

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904