"George Leppla" > wrote in message
...
> 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.

I made my last with Ricotta and while it was ok ... back to the bechamel for
me next time. The others said it was great and they polished it all off,
but well ... I do the cooking <g>

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