On Mon, 29 Jul 2013 07:34:39 -0500, George Leppla
> wrote:

> 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.

One of these days, I want to make a Stouffer's style vegetable lasagna
that's made with a cheesy white sauce (I refuse to call it "mornay").
The reason why I called it "Stouffer's style" is because I like their
vegetable lasagna concept, except it's too salty and IMO needs more
parm, romano, grana (whatever) flavor to it. Of course, I'd use a no
boil noodle or fresh sheets because I don't like thick layers of pasta
anymore.

--
Food is an important part of a balanced diet.