On 7/29/2013 3:43 AM, ViLco wrote:
> sf wrote:
>
>> After the response someone made about using both bolognese and
>> béchamel in lasagna, it tells me that my idea of bolognese isn't in
>> line with what seems to be how many Americans think of it. Either
>> that, or their lasagna is too fussy (IMO, of course). What is your
>> recipe or method to make bolognese? TIA!
>
> One can make lasagne as oen wants, but the first recognisez lasagne are the
> bolognese lasagne, where every layyer is made of soft-wheat egg noodles,
> then ragu' alla bolognese then bechamel and then grana style cheese
> (parmigiano reggiano usually). All the other lasagne are variants of this
> dish and can be very different, like using ricotta or mozzarella in lasagne:
> in Emilia Romagna, Bologna's region, nobody never used ricotta or mozzarella
> in lasagne until the last 30 years or so thanks to immigration from southern
> Italy, but even today if you ask a person from Emilia over 40 years of age
> what he/she thinks about mozzarella in lasagne he/she'll tell you that it is
> intimately wrong, terribly wrong, terribly not lasagne. I have no issue with
> people calling lasagne their dish of no-egg noodles, tomato sauce and
> mozzarella, I just laugh at them

I have NEVER made lasagne with bechamel sauce. Noodles, a hearty, chunky
tomato based sauce that includes meat (ground sausage, ground beef) and
the "white" layer is a combination of ricotta, a little shredded
mozzerela, parsley and other herbs.

Of course, I learned to make this from Sicilians so it is only one
variation out of what appears to be many..... but it is the one I grew
up with so stands to reason it is my favorite.

George L